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Showing results (251-260 of 533) with videos related to

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Journal of Animal Science|August 15, 2019
Quantification of ractopamine residues on and in beef digestive tract tissuesHaley E Davis, Crystal-Dawn Badger, Patrick Brophy, et al.
BMJ Open|February 11, 2017
Specifying the content of home-based health behaviour change interventions for older people with frailty or at risk of frailty: an exploratory systematic reviewBenjamin Gardner, Ana Jovicic, Celia Belk, et al.
Community Mental Health Journal|February 12, 2025
Building Community Resilience Through Trauma-Informed Solutions: Lessons Learned from a Social Accelerator in Rural North CarolinaAlison M Elliott, Bethany Jana, Thi Vu, et al.
Journal of Animal Science|November 7, 2003
Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaksW J Platter, J D Tatum, K E Belk, et al.
Journal of Food Protection|January 22, 2000
Interventions to reduce microbiological contamination of beef variety meatsR J Delmore, J N Sofos, G R Schmidt, et al.
Journal of Animal Science|November 24, 1999
Dual-component video image analysis system (VIASCAN) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA yield gradesR C Cannell, J D Tatum, K E Belk, et al.
Applied and Environmental Microbiology|July 4, 2003
Thermal inactivation of susceptible and multiantimicrobial-resistant salmonella strains grown in the absence or presence of glucoseR T Bacon, J R Ransom, J N Sofos, et al.
Journal of Animal Science|July 1, 1993
Tissue-specific activity of pentose cycle oxidative enzymes during feeder lamb developmentK E Belk, J W Savell, S K Davis, et al.
Journal of Animal Science|March 18, 2008
Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture gradersP D Bass, J A Scanga, P L Chapman, et al.
Journal of Animal Science|March 9, 2005
Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaksW J Platter, J D Tatum, K E Belk, et al.
Pageof 54

Showing results (251-260 of 533) with videos related to

Sort By:
Pageof 54
Journal of Animal Science|August 15, 2019
Quantification of ractopamine residues on and in beef digestive tract tissuesHaley E Davis, Crystal-Dawn Badger, Patrick Brophy, et al.
BMJ Open|February 11, 2017
Specifying the content of home-based health behaviour change interventions for older people with frailty or at risk of frailty: an exploratory systematic reviewBenjamin Gardner, Ana Jovicic, Celia Belk, et al.
Community Mental Health Journal|February 12, 2025
Building Community Resilience Through Trauma-Informed Solutions: Lessons Learned from a Social Accelerator in Rural North CarolinaAlison M Elliott, Bethany Jana, Thi Vu, et al.
Journal of Animal Science|November 7, 2003
Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaksW J Platter, J D Tatum, K E Belk, et al.
Journal of Food Protection|January 22, 2000
Interventions to reduce microbiological contamination of beef variety meatsR J Delmore, J N Sofos, G R Schmidt, et al.
Journal of Animal Science|November 24, 1999
Dual-component video image analysis system (VIASCAN) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA yield gradesR C Cannell, J D Tatum, K E Belk, et al.
Applied and Environmental Microbiology|July 4, 2003
Thermal inactivation of susceptible and multiantimicrobial-resistant salmonella strains grown in the absence or presence of glucoseR T Bacon, J R Ransom, J N Sofos, et al.
Journal of Animal Science|July 1, 1993
Tissue-specific activity of pentose cycle oxidative enzymes during feeder lamb developmentK E Belk, J W Savell, S K Davis, et al.
Journal of Animal Science|March 18, 2008
Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture gradersP D Bass, J A Scanga, P L Chapman, et al.
Journal of Animal Science|March 9, 2005
Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaksW J Platter, J D Tatum, K E Belk, et al.
Pageof 54