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Connection

Robert Baker to Meat

This is a "connection" page, showing publications Robert Baker has written about Meat.

 
Connection Strength
  
 
 
0.190
  
  1. Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of butylparaben (4-hydroxybenzoic acid butyl ester)-assisted heat treatment against Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium in meat and bone meal. J Food Sci. 2021 Jun; 86(6):2569-2578.
    View in: PubMed
    Score: 0.190
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.