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Meat Science|June 2, 2026
Vitamin E supplementation moderates salt-induced oxidation status in beefEylon Asido, Jonathan Shalev, Joseph Kanner, et al.
Clinical Oncology (Royal College of Radiologists (Great Britain))|January 1, 1996
An audit of the management of malignant hypercalcaemiaG E Gerrard, D J Dodwell, A Vail, et al.
Journal of Animal Science|August 7, 2002
Paylean alters myosin heavy chain isoform content in pig muscleF F S Depreux, A L Grant, D B Anderson, et al.
Meat Science|November 9, 2011
Utilization of image processing to quantitate surface metmyoglobin on fresh beefB P Demos, D E Gerrard, X Gao, et al.
Meat Science|September 3, 2014
pH inactivation of phosphofructokinase arrests postmortem glycolysisEric M England, Sulaiman K Matarneh, Tracy L Scheffler, et al.
Frontiers in Physiology|July 30, 2021
Skeletal Muscle O-GlcNAc Transferase Action on Global Metabolism Is Partially Mediated Through Interleukin-15Morgan D Zumbaugh, Con-Ning Yen, Jocelyn S Bodmer, et al.
Plos One|September 4, 2014
Factors affecting phage D29 infection: a tool to investigate different growth states of mycobacteriaBenjamin M C Swift, Zara E Gerrard, Jonathan N Huxley, et al.
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