Kentucky State University

Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat

Rhiana Lee
Changzheng Wang, Kentucky State University

Effects of a commercial jerky cure and seasoning and a new spice mixture on the weight loss and water activity of jerky prepared from deboned Asian carp meat

Kayla West, Kentucky State University
Changzheng Wang, Kentucky State University

Evaluating Growth of Cherry Tomatoes at Varying Fertilization Rates in a Greenhouse

AFFOUE SEPHORA FLAVIE YAO
Theoneste Nzaramyimana, Kentucky State University
Adeyeye Adekunle

Fruit and seed trait evaluations of Kentucky passion fruit cultivars, ‘pink pop ‘and ‘snow pop’

Hanna Waller
Srijana Thapamagar Dr, Kentucky State University
Kirk Pomper Dr, Kentucky State University

HUNGARIAN YELLOW WAX SWEET PEPPER'S RESPONSE UNDER DIFFERENT PRODUCTION SYSTEMS.

megrael ngudia

Influenza vaccine mismatch

Jamal Hayes