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Characteristics of lambs fed concentrates or grazed on ryegrass to traditional or heavy slaughter weights. II. Wholesale cuts and tissue accretion.
- Published in:
- Journal of Animal Science, 2005, v. 83, n. 6, p. 1345, doi. 10.2527/2005.8361345x
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- Article
Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights. I. Production, carcass, and organoleptic characteristics.
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- Journal of Animal Science, 2005, v. 83, n. 3, p. 679, doi. 10.2527/2005.833679x
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- Article
Influence of sodium nitrite on the chemical and organoleptic properties of comminuted pork
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 626
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- Article
Influence of odor sources on the odor and flavor of beef
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 424, doi. 10.1111/j.1365-2621.1974.tb02912.x
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- Article
Ultraviolet spectrophotometric determination of protein in meat and meat products
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1087
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- Article
INFLUENCE OF PROCESSING PROCEDURES ON TOTAL COUNT, PRESUMPTIVE COLIFORMS AND Clostridium perfringens IN BEEF FOR FURTHER COOKING.
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- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 3, p. 494, doi. 10.1111/j.1365-2621.1972.tb02673.x
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- Article
EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE 2. Electrophoretic Patterns of Extracts of Salt-Soluble Protein.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 783, doi. 10.1111/j.1365-2621.1970.tb01994.x
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- Article
EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE. 1. Protein Solubility and Emulsifying Capacity.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 779, doi. 10.1111/j.1365-2621.1970.tb01993.x
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- Article