I C Peng - JoVE Visualize

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Meat Science|November 8, 2011

Antioxidative activity of α-tocopherol in cooked and uncooked ground porkK Whang, E D Aberle, M D Judge, et al.

Poultry Science|November 1, 1986

Growth, feed conversions, and yields of turkey parts of three strains of hen turkeys as influenced by ageJ E Larsen, R L Adams, I C Peng, et al.

Journal of Animal Science|March 1, 1993

Palatability of prerigor cooked boar meatW Chen, J C Forrest, I C Peng, et al.

Poultry Science|August 1, 1987

Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agentI C Peng, J E Larsen, W J Stadelman, et al.

British Poultry Science|March 1, 1986

Comparison of two lighting regimens and drinker cleaning programmes on the performance and incidence of leg abnormalities in turkey malesP Y Hester, I C Peng, R L Adams, et al.

Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:

Pageof 1

Meat Science|November 8, 2011

Antioxidative activity of α-tocopherol in cooked and uncooked ground porkK Whang, E D Aberle, M D Judge, et al.

Poultry Science|November 1, 1986

Growth, feed conversions, and yields of turkey parts of three strains of hen turkeys as influenced by ageJ E Larsen, R L Adams, I C Peng, et al.

Journal of Animal Science|March 1, 1993

Palatability of prerigor cooked boar meatW Chen, J C Forrest, I C Peng, et al.

Poultry Science|August 1, 1987

Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agentI C Peng, J E Larsen, W J Stadelman, et al.

British Poultry Science|March 1, 1986

Comparison of two lighting regimens and drinker cleaning programmes on the performance and incidence of leg abnormalities in turkey malesP Y Hester, I C Peng, R L Adams, et al.

Pageof 1