Joanna B. Tharrington

Tharrington, J. B., Curtis, P. A., & Kerth, L. K. (2006). Evaluation of various cooking methods to ensure the safety of egg consumption. Zootecnica International, (1), 56.

Anderson, K., Tharrington, J. B., Curtis, P. A., & Jones, F. T. (2004). Shell characteristics of eggs from historic strains of Single Comb White Leghorn chickens and the relationship of egg shape to shell strength. International Journal of Poultry Science, 3(1), 17. https://doi.org/10.3923/ijps.2004.17.19

Jones, D. R., Tharrington, J. B., Curtis, P. A., Anderson, K. E., Keener, K. M., & Jones, F. T. (2002). Effects of cryogenic cooling of shell eggs on egg quality. POULTRY SCIENCE, 81(5), 727–733. https://doi.org/10.1093/ps/81.5.727

Tharrington, J. B., Curtis, P. A., Jones, F. T., & Anderson, K. (1999). Comparison of physical quality and composition of eggs from historic strains of single comb white leghorn chickens. Poultry Science, 78(4), 591–594. https://doi.org/10.1093/ps/78.4.591

Chen, H. Y., Pilkington, D. H., Tharrington, J. B., & Allen, J. C. (1997). Developing a dry-cured ham nutritional database. Journal of Food Composition and Analysis, 10(3), 190–204. https://doi.org/10.1006/jfca.1997.0534