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Journal of Animal Science|October 23, 1997
Vitamin E supplementation of cattle and shelf-life of beef for the Japanese marketS K Sanders, J B Morgan, D M Wulf, et al.Journal of Animal Science|August 3, 2010
Enhancement technology improves palatability of normal and callipyge lambsA K R Everts, D M Wulf, T L Wheeler, et al.Meat Science|June 19, 2010
Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solutionA J Everts, D M Wulf, A K R Everts, et al.Journal of Animal Science|October 13, 2006
The influence of dietary field peas (Pisum sativum L.) on pig performance, carcass quality, and the palatability of porkH H Stein, A K R Everts, K K Sweeter, et al.Journal of Animal Science|January 25, 2003
The efficacy of three objective systems for identifying beef cuts that can be guaranteed tenderT L Wheeler, D Vote, J M Leheska, et al.Journal of Animal Science|December 23, 2008
Evaluation of corn grain with the genetically modified input trait DAS-59122-7 fed to growing-finishing pigsH H Stein, D W Rice, B L Smith, et al.Journal of Animal Science|June 22, 2010
Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscleT J Koger, D M Wulf, A D Weaver, et al.Journal of Animal Science|May 11, 2002
Effect of an accelerated finishing program on performance, carcass characteristics, and circulating insulin-like growth factor I concentration of early-weaned bulls and steersJ P Schoonmaker, S C Loerch, F L Fluharty, et al.Pageof 4