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J A Carpenter

Showing results (41-50 of 45) with videos related to

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The American Journal of Cardiology|June 1, 1989
Central and regional hemodynamic effects of flosequinan for congestive heart failureG J Haas, P F Binkley, J A Carpenter, et al.
The Annals of Thoracic Surgery|January 1, 1986
Risk of noncardiac operation in patients with defined coronary disease: The Coronary Artery Surgery Study (CASS) registry experienceE D Foster, K B Davis, J A Carpenter, et al.
Journal of Animal Science|October 1, 1993
Use of chuck muscles and their acceptability in restructured beef/surimi steaksC F Ruiz, D A Higginbotham, J A Carpenter, et al.
Journal of Food Protection|March 1, 2019
Types of Bacteria and Shelf-Life of Evacuated Carbon Dioxide-Injected and Ice-Packed BroilersJ S Bailey, J O Reagan, J A Carpenter, et al.
Meat Science|November 8, 2011
Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcassesE L Wiley, J O Reagan, A Abu-Baker, et al.
Pageof 5

Showing results (41-50 of 45) with videos related to

Sort By:
Pageof 5
You have reached the last page of results.This site can display upto 45 results.
The American Journal of Cardiology|June 1, 1989
Central and regional hemodynamic effects of flosequinan for congestive heart failureG J Haas, P F Binkley, J A Carpenter, et al.
The Annals of Thoracic Surgery|January 1, 1986
Risk of noncardiac operation in patients with defined coronary disease: The Coronary Artery Surgery Study (CASS) registry experienceE D Foster, K B Davis, J A Carpenter, et al.
Journal of Animal Science|October 1, 1993
Use of chuck muscles and their acceptability in restructured beef/surimi steaksC F Ruiz, D A Higginbotham, J A Carpenter, et al.
Journal of Food Protection|March 1, 2019
Types of Bacteria and Shelf-Life of Evacuated Carbon Dioxide-Injected and Ice-Packed BroilersJ S Bailey, J O Reagan, J A Carpenter, et al.
Meat Science|November 8, 2011
Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcassesE L Wiley, J O Reagan, A Abu-Baker, et al.
Pageof 5