Mark D. Normand

Complete List of Publications


Year of publication index:

2017, 2016, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000, 1999, 1998, 1997, 1996, 1995, 1994, 1993, 1992, 1991, 1990, 1989, 1988, 1987, 1986, 1985, 1984, 1983, 1982, 1980


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    2017

  1. Peleg, M., Normand, M. D., Dixon, W. R. and Goulette, T. R. 2017. Modeling the degradation kinetics of ascorbic acid. Crit. Rev. Food Sci. Nutr. (In press)


  2. Peleg, M., Normand, M. D. and Corradini, M. G. 2017. A new look at kinetics in relation to food storage. Annual Reviews in Food Science and Technology 8:135-153.
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    2016

  4. Peleg, M., Normand, M. D. and Goulette, T.R. 2016. Calculating the degradation kinetic parameters of thiamine by the isothermal version of the endpoints method. Food Research International 79:73-80.
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    2015

  6. Peleg, M. and Normand, M. D. 2015. Simulating shelf life determination by two simultaneous criteria. Food Research International 78:388-395.


  7. Peleg, M. and Normand, M. D. 2015. Predicting chemical degradation during storage from two successive concentration ratios: Theoretical investigation. Food Research International 75:174-181.


  8. Peleg, M., Kim A. D. and Normand, M. D. 2015. Predicting anthocyanins' isothermal and non-isothermal degradation with the endpoints method. Food Chemistry 187:537-544.


  9. Peleg, M., Corradini, M. G. and Normand, M. D. 2015. On modeling the effect of water activity on microbial growth and mortality kinetics. In: Gutierrez, G. F., Alamilla-Beltran, L., Welti-Chanes, J., Buera, M. del P., Parada-Arias, E. and Barbosa-Canovas, G. (Eds.) Water stress in biological, chemical, pharmaceutical and food systems. Food Engineering Series, Springer. New York. pp. 263-278.
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    2014

  11. Peleg, M., Normand, M. D. and Kim, A. D. 2014. Estimating Nutrients' Thermal Degradation Kinetic Parameters with the Endpoints Method. Food Research International 66:313-324.


  12. Peleg, M. and Normand, M. D. 2014. Expanded Fermi Solution to estimate risk or benefits from interactive factors. Food Research International 64:371-379.


  13. Peleg, M., Normand, M. D. and Corradini, M. G. 2014. Translating randomly fluctuating QC records into the probabilities of future mishaps. In: Granato, D. and Ayres, G. (Eds.) Mathematical and Statistical Methods in Food Science and Technology. John Wiley & Sons, UK. pp. 471-490.
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    2013

  15. Peleg, M. and Normand, M. D. 2013. Modeling of Fungal and Bacterial Spore Germination under Static and Dynamic Conditions. Applied and Environmental Microbiology 79:6765-6775.


  16. Peleg, M. and Normand, M. D. 2013. On estimating the time to the first and between successive accidental mishaps from quality control records. Food Engineering Reviews 5:123-138.


  17. Redman-Furey, N., Normand, M. D. and Peleg, M. 2013. Estimating the needed amount of desiccant, water or moistener to adjust the equilibrium water activity of dry powder mixtures. Trends in Food Science & Technology 29:135-141
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    2012

  19. Barsa, C. S., Normand, M. D. and Peleg, M. 2012. On models of the temperature effect on the rate of chemical reactions and biological processes in foods. Food Engineering Reviews 4:191-202.


  20. Peleg M., Normand, M. D. and Corradini, M. G. 2012. A method to estimate a person or group health risks and benefits from additive and multiplicative factors. Trends in Food Science & Technology 28:44-51.


  21. Peleg M., Normand, M. D,. and Corradini, M. G. 2012. The Arrhenius equation revisited. Critical Reviews in Foods Science and Nutrition 52: 830-851.


  22. Peleg, M., Normand, M. D. and Corradini, M. G. 2012. A study of the randomly fluctuating microbial counts in foods and water using the expanded Fermi solution as a model. Journal of Food Science 71:R63-R71.


  23. Peleg, M., Normand, M. D. and Corradini, M. G. 2012. On quantifying non-thermal effects on the lethality of pressure-assisted heat preservation processes. Journal of Food Science 71:R47-R56.
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    2011

  25. Peleg, M., Normand, M. D. and Corradini, M. G. 2011. Construction of Food and Water Borne Pathogens' Dose-Response Curves Using the Expanded Fermi Solution. J. Food Science 76:R82-R89.


  26. Peleg, M., Normand, M. D. and Corradini, M. G. 2011. Expanded Fermi solution for estimating the relationship between product spoilage or deterioration and the number of consumer complaints. Trends in Food Science & Technology 22:341-349.


  27. Peleg, M., Normand, M. D., Horowitz, J. and Corradini, M. G. 2011. Expanded Fermi Solution for Estimating the Survival of Ingested Pathogenic and Probiotic Microbial Cells and Spores. Applied and Environmental Microbiology 77:312-319.
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    2010

  29. Corradini, M. G., Normand, M. D., Eisenberg, M. and Peleg, M. 2010. Evaluation of a Stochastic Inactivation Model for Heat-Activated Spores of Bacillus spp. Applied & Environmental Microbiology 76:4402-4412.


  30. Normand, M. D., Lesmes, U., Corradini, M. G. and Peleg, M. 2010. Wolfram Demonstrations: Free Interactive Software for Food Engineering Education and Practice. Food Engineering Reviews 2:157-167.


  31. Dai, Y., Normand, M. D, Weiss, J. and Peleg, M. 2010. Modeling the efficacy of triple antimicrobials combinations: Yeast suppression by lauric arginate, cinnamic acid and sodium benzoate or potassium sorbate as a case study. J. Food Protection 73:515-523.


  32. Horowitz, J., Normand, M. D., Corradini, M. G. and Peleg, M. 2010. A probabilistic model of growth, division and mortality of microbial cells. Applied & Environmental Microbiology 76:230-242.


  33. Corradini, M. G., Normand, M. D and Peleg, M. 2010. A stochastic and deterministic model of microbial heat inactivation. J. Food Science 75:R59-R70.
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    2009

  35. Peleg, M., Normand, M. D. and Corradini, M. G. 2009. Interactive software for calculating the principal stresses of compacted cohesive powders with the Warren-Spring equation. Powder Technology 197:268-273.


  36. Peleg, M., Corradini, M. G. and Normand, M. D. 2009. Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanisms. J. Agric. Food Chem. 57:7377-7386.


  37. Corradini, M. G., Normand, M. D. and Peleg, M. 2009. On modeling the temporal and geographical distribution of pathogens' outbursts and other industrial mishaps. Food Engineering Reviews 1:3-15.


  38. Corradini, M. G., Normand, M. D., Newcomer C., Schaffner, D. W. and Peleg, M. 2009. Extracting Survival Parameters from Isothermal, Isobaric and 'Iso-concentration' Inactivation Experiments by the 'Three End Points Method'. Journal of Food Science 74:R1-R11.


  39. Corradini, M. G., Normand, M. D. and Peleg, M. 2009. Direct calculation of the survival ratio and isothermal time equivalent in heat preservation processess. In: Simpson, R. (Ed.) Engineering Aspects of Thermal Food Processing. Taylor and Francis CRC Press. pp. 211-230.
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    2008

  41. Corradini, M. G., Normand, M. D. and Peleg, M. 2008. Prediction of an organism's inactivation patterns from three single survival ratios determined at the end of three non-isothermal heat treatments. International Journal of Food Microbiology 126:98-111.


  42. Peleg, M., Normand, M. D. and Corradini, M. G. 2008. Interactive software for estimating the efficacy of non-isothermal heat preservation processes. International Journal of Food Microbiology 126:250-257.


  43. Peleg, M., Normand, M. D., Corradini, M. G., van Asselt, A. J., de Jong, P. and ter Steeg, P. F. 2008. Estimating the heat resistance parameters of bacterial spores from their survival ratios at the end of UHT and other heat treatments. Crit. Reviews Food Sci. Nutr. 48:634-648.


  44. Corradini, M. G., Normand, M. D. and Peleg, M. 2008. 'Non linear growth and decay kinetics - Principles and potential food applications'. In: Gutiérrez Lopez, G. F., Barbosa-Cánovas, G. V., Welti-Chanes, J. and Parada Arias, E. (Eds.) Food Engineering: Integrated Approaches. Springer, New York pp. 47-71.
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    2007

  46. Smith-Simpson, S., Corradini, M. G., Normand, M. D., Peleg, M., and Schaffner, D. W. 2007. Estimating Microbial Growth Parameters from Non-Isothermal Data: A Case Study with Clostridium perfringens. International Journal of Food Microbiology 118:294-303.


  47. Aragao, G. M. F., Corradini, M. G. Normand, M. D. and Peleg, M. 2007. Evaluation of the Weibull and log-normal distribution functions as survival models of Escherichia coli under isothermal and non-isothermal conditions. International Journal of Food Microbiology 19:243-257.


  48. Corradini, M. G., Normand, M. D. and Peleg, M. 2007. Modeling non-isothermal heat inactivation of microorganisms having biphasic isothermal survival curves. Intnl. J. Food Microbiol. 116:391-399.


  49. Peleg, M., Corradini, M. G. and Normand, M. D. 2007. The logistic (Verhulst) model for sigmoid microbila growth curves revisited. Food Research Internl. 40:808-818.


  50. Peleg, M., Normand, M. D., Horowitz, J. and Corradini, M. G. 2007. An expanded Fermi solution for microbial risk assessment. International Journal of Food Microbiology 113:92-101.
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    2006

  52. Corradini, M. G., Normand, M. D. and Peleg, M. 2006. On expressing the equivalence of non-isothermal and isothermal heat sterilization processes. J. Sci. Food Agric. 86:785-792.


  53. Corradini, M. G., Amézquita, A., Normand M. D. and Peleg, M. 2006. Modeling and predicting non-isothermal microbial growth using general purpose software. Intnl. J. Food Microbiol. 106:223-328.
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    2005

  55. Corradini, M. G., Normand, M. D. and Peleg, M. 2005. Calculating the efficacy of heat sterilization processes. J. Food Engr. 67:59-69.


  56. Peleg, M., Normand, M. D. and Corradini, M. G. 2005. Generating microbial survival curves during thermal processing in real time. Journal of Applied Microbiology 98:406-417.
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    2004

  58. Peleg, M., Corradini, M. G. and Normand, M. D. 2004 Kinetic models of complex biochemical reactions and biological processes. Chemie Ingenieur Technik 76:413-423.


  59. Peleg, M. and Normand, M. D. 2004. Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data. Crit. Rev. Food Sci. Nutr. 44:409-418.
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    2003

  61. Peleg, M., Normand, M. D. and Campanella, O. H. 2003. Estimating microbial inactivation parameters from survival curves obtained under varying conditions - The linear case. Bulletin Mathemat. Biol. 65:219-234.
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    2002

  63. Corradini, M. G., Engel, R., Normand, M. D. and Peleg, M. 2002. Estimating the frequency of high microbial counts from records having a true or suspected trend or periodicity. J. Food Sci. 67:1278-1285.
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    2001

  65. Engel, R., Normand, M. D., Horowitz, J. and Peleg, M. 2001. A qualitative probabilistic model of microbial outbursts in foods. J. Sci. Food Agric. 81:1250-1262.


  66. Engel, R., Normand, M. D., Horowitz, J. and Peleg, M. 2001. A model of microbial contamination of a water reservoir. Bull. Math. Biol. 63:1025-1040.


  67. Corradini, M. G., Horowitz, J., Normand, M. D. and Peleg, M. 2001. Analysis of the fluctuating pattern of E. coli counts in the rinse water of an industrial poultry plant. Food Res. Intnl. 34:565-572.


  68. Corradini, M. G., Normand, M. D., Nussinovitch, A., Horowitz, J. and Peleg, M. 2001. Estimating the frequency of high microbial counts in commercial food products using various distribution functions. J. Food Protec. 64(5):674-681.


  69. Nussinovitch, A., Corradini, M. G., Normand, M. D. and Peleg, M. 2001. Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels. Food Res. Intl. 34:871-874.
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    2000

  71. Nussinovitch, A., Corradini, M. G., Normand, M. D. and Peleg, M. 2000. Effect of sucrose on the mechanical and acoustic properties of freeze dried agar, kappa-carrageenan and gellan gels. J. Texture Studies 31:205-223.
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    1999

  73. Horowitz, J., Normand, M. D. and Peleg, M. 1999. On modeling the irregular fluctuations in microbial counts. CRC Crit. Rev. Food Sci. Nut. 39(6):503-517.
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    1998

  75. Normand, M. D. and Peleg, M. 1998. Kauffman's abstract model of phase transitions. J. Texture Studies 29:375-386.
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    1997

  77. Suwonsichon, T., Normand, M. D. and Peleg, M. 1997. Estimation of the mechanical properties of individual brittle particles from their bulk's compressibility. J. Texture Studies 28:673-686.


  78. DeRosier, B. L, Normand, M. D. and Peleg, M. 1997. Effect of lag on the symmetrized dot pattern (SDP) displays of the mechanical signatures of crunchy cereal foods. J. Sci. Food Agric. 75:463-471.


  79. Peleg, M., Normand, M. D. and Damrau, E. 1997. Mathematical interpretation of dose-response curves. Bulletin Mathemat. Biol. 59:747-761.


  80. Shan, Y., Normand, M. D. and Peleg, M. 1997. Estimation of the surface concentraton of adhered particles by color imaging. Powder Technol. 92:147-153.


  81. Damrau, E., Normand, M. D. and Peleg, M. 1997. Effect of resolution on the apparent fractal dimension of jagged force-displacement relationships and other irregular signatures. J. Food. Engng. 31:171-184.
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    1996

  83. Peleg, M., Normand, M. D. and Tesch, R. 1996. Simulation of fluctuating populations of micro and macroorganisms with models having a normal random variate term. J. Sci. Food Agric. 73:17-20.


  84. Tesch, R., Normand, M. D. and Peleg, M. 1996. Comparison of the acoustic and mechanical signatures of two cellular crunchy cereal foods at various water activity levels. J. Sci. Food Agric. 70:347-354.
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    1995

  86. Tesch, R., Normand, M. D. and Peleg, M. 1995. On the fractal dimension of sound bursts in acoustic signatures of two crunchy foods. J. Texture. Studies 26:685-694.


  87. Peleg, M. and Normand, M. D. 1995. Stiffness assessment from jagged force-deformation relationships. J. Texture Studies 26:353-370.


  88. Ulbricht, D., Normand, M. D. and Peleg, M. 1995. Creating typical jagged force-deformation relationships from the irregular and irreproducible compression data of crunchy foods. J. Sci. Food Agric. 67:453-459.
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    1994

  90. Nixon, R., Ulbricht, D., Nuebel, C., Wollny, N., Normand, M. D. and Peleg, M. 1994. Mechanical characteristics of brittle crumbly particulates tested individually and in bulk. Particle Technology Forum, Vol.3, American Institute of Chemical Engineers. New York. pp.50-57.


  91. Ulbricht, D., Normand, M. D, Peleg, M. and Horowitz, J. 1994. Assessment of the crumbliness of individual fragile particulates from that of their assemblies. Powder Technology 81:83-91.
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    1993

  93. Peleg, M. and Normand, M. D. 1993. Determination of the fractal dimension of the irregular compressive stress-strain relationships of brittle crumbly particulates. Part. Part. Syst. Characht. 10:301-307.


  94. Rohde, F., Normand, M. D. and Peleg, M. 1993. Effect of equilibrium relative humidity on the mechanical signatures of brittle food materials. Biotechnol Progr. 9:497-503.


  95. Rohde, F., Normand, M. D. and Peleg, M. 1993. Characterization of the power spectrum of force-deformation relationships of crunchy foods. J. Texture Stud. 24:45-92.
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    1992

  97. Barrett, A., Normand, M. D., Peleg, M. and Ross, E. 1992. Fourier and fractal analysis for the textural characterization of porous foods. In: Herz, M. L. and Sklarsky, T. A. (Eds.) Proceedings of the 4th Natick Science Symposium. U.S. Army Natick Research, Development and Engineering Center, Natick, MA, pp. 329-343.


  98. Peleg, M. and Normand, M. D. 1992. Symmetrized dot-patterns (SDP) of irregular compressive stress-strain relationships. J. Texture Stud. 24:427-438.


  99. Peleg, M. and Normand, M. D. 1992. Estimation of the water activity of multicomponent dry mixtures. Trends Food Sci. & Technol. 3:157-160.


  100. Kaletunc, G., Normand, M. D., Johnson, E. A. and Peleg, M. 1992. Instrumental determination of elasticity of marshmallow. J. Texture Stud. 23:47-56.


  101. Barrett, A. M., Normand, M. D., Peleg, M. and Ross, E. 1992. Characterization of the jagged stress-strain relationships of puffed extrudates using the Fast Fourier Transform and Fractal Analysis. J. Food Sci. 57:227-232 & 235.
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    1991

  103. Peleg, M., Normand, M. D. and Nussinovitch, A. 1991. On theoretical mixed particle populations with a unimodal size distribution. Powder Technol. 68:281-284.


  104. Barrett, A. M., Normand, M. D. and Peleg, M. 1991. A 'log-beta' vs the log-normal distribution for particle populations with a wide finite size range. Powder Technol. 66:195-199.


  105. Swyngedau, S., Normand, M. D. and Peleg, M. 1991. Comparison of two types of models for concave force-deformation curves presentation. J. Texture Stud. 22:25-275.


  106. Kaletunc, G., Normand, M. D., Johnson, E. A. and Peleg, M. 1991. Degree of elasticity determination in solid foods. J. Food Science 56:950-953.


  107. Kaletunc, G., Normand, M. D., Nussinovitch, A. and Peleg, M. 1991. Determination of elasticity of gels by successive compression-decompression cycles. Food Hydrocolloids 5:237-247.
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    1990

  109. Nussinovitch, A., Kaletunc, G., Normand, M. D. and Peleg, M. 1990. Recoverable work vs asymptotic relaxation modulus in agar, carrageenan and gellan gels. J. Texture Stud. 21:427-438.


  110. Molina, M., Nussinovitch, A., Normand, M. D., and Peleg, M. 1990. Selected physical characteristics of ground roasted coffee. J. Food Proc. & Preserv. 14:325-333.


  111. Nussinovitch, A., Ak, M. M., Normand, M. D., and Peleg, M. 1990. Characterization of gellan gels by uniaxial compression, stress relaxation and creep. J. Texture Stud. 21:37-49.


  112. Peleg, M., Popplewell, L. M., Campanella, O. H. and Normand, M. D. 1990. Uni and bimodal size distributions of food powders. In: Engineering and Food, W. Spiess and H. Schubert (eds.), Elsevier Applied Science, London, pp. 325-330.
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    1989

  114. Roy, I., Campanella, O. H., Normand, M. D. and Peleg, M. 1989. Uniaxial compression of double layers of solid foods. J. Texture Stud. 20:443-455.


  115. Nussinovitch, A., Peleg, M. and Normand, M. D. 1989. A modified Maxwell and a non-exponential model for characterization of the stress relaxation of agar and alginate gels. J. Food Sci. 54:1013-1016.


  116. Peleg, M., Roy, I., Campanella, O. H. and Normand, M. D. 1989. Mathematical characterization of the compressive stress-strain relationships of spongy baked goods. J. Food Sci. 54:947-949.
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    1988

  118. Normand, M. D. and Peleg, M. 1988. Evaluation of the "blanket" algorithm for ruggedness assessment. Powder Technology 54:255-259.


  119. Popplewell, L. M., Campanella, O. H., Normand, M. D. and Peleg, M. 1988. Description of normal, log-normal and Rosin-Rammler particle populations by a modified version of the beta distribution function. Powder Technol. 54:119-125.
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    1987

  121. Peleg, M. and Normand, M. D. 1987. Computer simulation of the attrition patterns of particulated and agglomerated foods. J. Food Sci. 52:943-947.
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    1986

  123. Kaletunc-Gencer, G., Barbosa-Cánovas, G. V., Normand, M. D., Rosenau, J. R. and Peleg, M. 1986. Determination of the flow parameters of liquid foods using a digitizer and a personal computer. In: Food Engineering and Process Applications, Vol. 1, LeMaguer, M. and Jelen, P. (Eds.), Elsevier Applied Science, pp. l5-2l.


  124. Peleg, M. and Normand, M. D. 1986. Simulation of size reduction and enlargement processes by a modified version of the Beta distribution function, AIChE J. 32:1928-1930.


  125. Peleg, M., Normand, M. D. and Rosenau, J. R. 1986. A distribution function for particle populations having finite size range and a mode that is independent of the spread, Powder Technol. 46:209-214.


  126. Normand, M. D. and Peleg, M. 1986. Determination of the Fractal dimension of a particle silhouette using image processing techniques, Powder Technol. 45:271-275.


  127. Miller, B.D.F., Peleg, M., Normand, M. D., Gonter, R. H. and Kline, E. 1986. A computer aided method for the rheological characterization and classification of solid food materials. J. Food Sci. 51:123-127 & 134.
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    1985

  129. Peleg, M. and Normand, M. D. 1985. Mechanical stability as the limit of the Fractal dimension of solid particle silhouette. Powder Technol. 43:187-188.


  130. Peleg, M. and Normand, M. D. 1985. Characterization of the ruggedness of instant coffee particles shape by natural fractals. J. Food Sci. 50:829-831.


  131. Purkayastha, S., Peleg, M., Johnson, E. A. and Normand, M. D. 1985. A computer aided characterization of the compressive creep behavior of potato and cheddar cheese. J. Food Sci. 50:45-50, 55.
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    1984

  133. Purkayastha, S., Peleg, M. and Normand, M. D. 1984. Presentation of the creep curves of solid biological materials by a simplified version of the generalized Kelvin-Voigt model. Rheol. Acta. 23:556-563.


  134. Normand, M. D., Miller, B. D. F. and Peleg, M. 1984. Computer simulation of the rheological behavior of solid food materials. in: McKenna, B. (Ed.) Engineering and Food. Elsevier Applied Science Pub., Essex, England, pp. 519-525.
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    1983

  136. Peleg, M., Normand, M. D. and Miller, B. D. F. 1983. Some biorheological aspects of sensory perception of texture. In: McLaughlin, J. V. and McKenna, B.M. (Eds.), Research in Food Science and Technology, Vol. 2, Boole Press, Dublin, pp. 136-137.


  137. Peleg, M. and Normand, M. D. 1983. Comparison of two methods for stress relaxation data representation of solid foods. Rheol. Acta. 22:108-113.
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    1982

  139. Peleg, M. and Normand, M. D. 1982. A computer assisted analysis of some theoretical rate effects in mastication and in deformation testing of foods. J. Food Sci. 47:1572-1578.
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    1980

  141. Johnson, E. A., Segars, R. A., Kapsalis, J. G., Normand, M. D., and Peleg, M. 1980. Textural variability in fish fillets. Proceedings of the 5th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas.


  142. Johnson, E. A., Segars, R. A., Kapsalis, J. G., Normand, M. D., and Peleg, M. 1980. Evaluation of the compressive deformability modulus of fresh and cooked fish flesh. J. Food Sci. 45:1318-1320, 1326.
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Content last updated: May 3, 2017