Showing 1 - 20 results of 32 for search 'Larry Eubanks', query time: 0.02s Refine Results
  1. 1
    Summary of Alternative Cooling Procedures for Large Bone-In Hams

    Summary of Alternative Cooling Procedures for Large Bone-In Hams by Chad Carr, Larry Eubanks

    Published 2010-08-01
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  2. 2
    The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life

    The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life by Chad Carr, Larry Eubanks

    Published 2009-01-01
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  3. 3
    Country of Origin Labeling (COOL)

    Country of Origin Labeling (COOL) by Chad Carr, Larry Eubanks

    Published 2008-09-01
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  4. 4
    Summary of Alternative Cooling Procedures for Large Bone-In Hams

    Summary of Alternative Cooling Procedures for Large Bone-In Hams by Chad Carr, Larry Eubanks

    Published 2010-08-01
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  5. 5
    The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life

    The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life by Chad Carr, Larry Eubanks

    Published 2009-01-01
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  6. 6
    Country of Origin Labeling (COOL)

    Country of Origin Labeling (COOL) by Chad Carr, Larry Eubanks

    Published 2008-09-01
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  7. 7
    Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours

    Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours by Larry Eubanks, Chad Carr, Chris Pantaleo

    Published 2009-12-01
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  8. 8
    Fresh Meat Selection for Consumers

    Fresh Meat Selection for Consumers by Chad Carr, Ed Jennings, Larry Eubanks

    Published 2009-12-01
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  9. 9
    Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours

    Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours by Larry Eubanks, Chad Carr, Chris Pantaleo

    Published 2009-12-01
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  10. 10
    Adding Value to Livestock with Niche Meat Marketing Programs

    Adding Value to Livestock with Niche Meat Marketing Programs by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-05-01
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  11. 11
    USDA Inspected Livestock Slaughter Facilities in Florida

    USDA Inspected Livestock Slaughter Facilities in Florida by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-09-01
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  12. 12
    Adding Value to Livestock with Niche Meat Marketing Programs

    Adding Value to Livestock with Niche Meat Marketing Programs by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-05-01
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  13. 13
    Custom and Retail Exempt Meat Processing

    Custom and Retail Exempt Meat Processing by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-10-01
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  14. 14
    Specialty Meat Marketing Claims: What's the Difference?

    Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2011-06-01
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  15. 15
    Specialty Meat Marketing Claims: What's the Difference?

    Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2007-10-01
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  16. 16
    Custom and Retail Exempt Meat Processing

    Custom and Retail Exempt Meat Processing by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-10-01
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  17. 17
    Specialty Meat Marketing Claims: What's the Difference?

    Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2011-06-01
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  18. 18
    Fresh Meat Selection for Consumers

    Fresh Meat Selection for Consumers by Chad Carr, Ed Jennings, Larry Eubanks

    Published 2009-12-01
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  19. 19
    USDA Inspected Livestock Slaughter Facilities in Florida

    USDA Inspected Livestock Slaughter Facilities in Florida by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-09-01
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  20. 20
    Specialty Meat Marketing Claims: What's the Difference?

    Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-02-01
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