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C M Chesnut

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Journal of Animal Science|February 1, 1977
Bacteriological quality of ingredients used in ground beef manufactureC M Chesnut, B S Emswiler, A W Kotula, et al.
Applied and Environmental Microbiology|April 1, 1976
Dye reduction method for estimating bacterial counts in ground beefB S Emswiler, A W Kotula, C M Chesnut, et al.
Journal of Animal Science|July 1, 1977
Destruction of bacteria in beef patties by cookingA W Kotula, C M Chesnut, B S Emswiler, et al.
The Journal of Laboratory and Clinical Medicine|October 1, 1983
Total body calcium by neutron activation analysis in normals and osteoporotic populations: a discriminator of significant bone mass lossS M Ott, R Murano, T K Lewellen, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Journal of Animal Science|February 1, 1977
Bacteriological quality of ingredients used in ground beef manufactureC M Chesnut, B S Emswiler, A W Kotula, et al.
Applied and Environmental Microbiology|April 1, 1976
Dye reduction method for estimating bacterial counts in ground beefB S Emswiler, A W Kotula, C M Chesnut, et al.
Journal of Animal Science|July 1, 1977
Destruction of bacteria in beef patties by cookingA W Kotula, C M Chesnut, B S Emswiler, et al.
The Journal of Laboratory and Clinical Medicine|October 1, 1983
Total body calcium by neutron activation analysis in normals and osteoporotic populations: a discriminator of significant bone mass lossS M Ott, R Murano, T K Lewellen, et al.
Pageof 1