Sue A. Hale

Perez-Diaz, I. M., Kelling, R. E., Hale, S., Breidt, F., & McFeeters, R. F. (2007). Lactobacilli and tartrazine as causative a agents of red-color spoilage in cucumber pickle products. JOURNAL OF FOOD SCIENCE, 72(7), M240–M245. https://doi.org/10.1111/j.1750-3841.2007.00460.x

Zhang, J., Farkas, B. E., & Hale, S. A. (2002). Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation. Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 607–616. https://doi.org/10.1006/fstl.2002.0912

Bell, J. W., Farkas, B. E., Hale, S. A., & Lanier, T. C. (2001). Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis). JOURNAL OF FOOD SCIENCE, 66(2), 307–313. https://doi.org/10.1111/j.1365-2621.2001.tb11337.x

Hale, S. A., & Young, R. E. (1995). Automatic control of micropropagation medium sucrose concentration. Transactions of the ASAE, 38(4), 1229. https://doi.org/10.13031/2013.27945

HALE, S. A., & YOUNG, R. E. (1994). MICROPROPAGATION MEDIUM COMPOSITION ONLINE SENSING SYSTEM-DEVELOPMENT. PLANT CELL TISSUE AND ORGAN CULTURE, 39(1), 19–25. https://doi.org/10.1007/BF00037587