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Poultry Science|February 3, 2005
Skin pigmentation evaluation in broilers fed natural and synthetic pigmentsM P Castañeda, E M Hirschler, A R SamsPoultry Science|June 18, 2009
Research developments in pale, soft, and exudative turkey meat in North AmericaC M Owens, C Z Alvarado, A R SamsMeat Science|November 9, 2011
Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat pattiesK S Rhee, L M Anderson, A R SamsPoultry Science|March 1, 1997
Tenderizing spent fowl meat with calcium chloride. 4. Improved oxidative stability and the effects of additional agingK L Woods, K S Rhee, A R SamsPoultry Science|August 1, 1989
Toe scratches cause scabby hip syndrome lesionsB M Hargis, R W Moore, A R SamsPoultry Science|March 24, 2005
Research note: Functionality of electrically stimulated broiler breast meatM P Castañeda, E M Hirschler, A R SamsProstaglandins|August 1, 1980
Fatty acid structural requirements for leukotriene biosynthesisB A Jakschik, A R Sams, H Sprecher, et al.Advances in Prostaglandin, Thromboxane, and Leukotriene Research|January 1, 1982
Selective inhibitors of platelet arachidonic acid metabolism: aggregation independent of lipoxygenaseA R Sams, H Sprecher, S K Sankarappa, et al.Poultry Science|March 29, 2000
The development of pale, exudative meat in two genetic lines of turkeys subjected to heat stress and its prediction by halothane screeningC M Owens, S R Mckee, N S Matthews, et al.Poultry Science|July 10, 1998
Dietary methionine intake effects on egg component yield, composition, functionality, and texture profile analysisD J Shafer, J B Carey, J F Prochaska, et al.Pageof 5