dennis richard buege - Animal Sciences - University of Wisconsin ...

CURRICULUM VITAE
Current 2001
Buege, D. R. and D. W. Henderson. 1996. The effect of addition of carrageenan, whey protein
concentrate, gelatin and phosphate on the textural properties of low-fat, high moisture hot
dogs. Prepared for Systems Bio-Industries, Waukesha, WI.
Calicioglu, M., D. R. Buege, S. C. Ingham and J. B. Luchansky. 1998. Recovery of Escherichia
coli biotype I and Enterococcus spp. during refrigerated storage of beef carcasses inoculated
with a fecal slurry. Annual Report of the Food Research Institute, University of Wisconsin-
Madison.
Extension Bulletins
Buege D. R., M. H. Lee and H. G. Cassens. November 1978. Residual nitrite levels in meat
products manufactured by Wisconsin meat processors. University of Wisconsin Extension
Publication No. A2983 (4 pages)
Maurer, A. J. and D. R. Buege. October 1979. Facts about processed meats. University of
Wisconsin Extension Publication No. A304l (4 pages)
Craven, Scott and Dennis Buege. November 1979 (revised 1987). So you got a deer. University of
Wisconsin Extension Publication No. G1598 (6 pages)
Buege, D. R. and R. G. Cassens. April 1980. Manufacturing summer sausage. University of
Wisconsin Extension Publication No. A3058 (8 pages)
Buege, D. R. June 1981. A survey of the composition of dry-cured and immersion-cured bacon
manufactured by Wisconsin processors. University of Wisconsin Extension Publication No.
R3l25 (5 pages)