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Dalton Transactions (Cambridge, England : 2003)|February 7, 2015
Synthesis, structural characterization, electronic spectroscopy, and microfluidic detection of Cu(+2) and UO2(+2) [di-tert-butyl-salphenazine] complexesB A Maynard, J C Brooks, E E Hardy, et al.Journal of Animal Science|January 5, 2002
Effects of supplemental vitamin D3 on feed intake, carcass characteristics, tenderness, and muscle properties of beef steersK Karges, J C Brooks, D R Gill, et al.Meat Science|December 17, 2016
Beef assessments using functional magnetic resonance imaging and sensory evaluationW N Tapp, T H Davis, D Paniukov, et al.Journal of Food Protection|November 12, 2009
Spoilage and safety characteristics of ground beef treated with lactic acid bacteriaA R Hoyle, J C Brooks, L D Thompson, et al.Journal of Food Science|April 5, 2008
Quality of and mold growth on white enriched bread for military rations following directional microwave treatmentD G Lakins, A Echeverry, C Z Alvarado, et al.Meat Science|January 29, 2014
The impact of packaging system and temperature abuse on the shelf life characteristics of ground beefH B Rogers, J C Brooks, J N Martin, et al.Meat Science|December 17, 2010
Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roastsA L Reicks, J C Brooks, A J Garmyn, et al.Meat Science|January 18, 2011
Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loinA J Derington, J C Brooks, A J Garmyn, et al.Journal of Food Protection|February 3, 2007
Impact of transportation of feedlot cattle to the harvest facility on the prevalence of Escherichia coli 0157:H7, Salmonella, and total aerobic microorganisms on hidesA L Reicks, M M Brashears, K D Adams, et al.Meat Science|August 22, 2016
Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of donenessL W Lucherk, T G O'Quinn, J F Legako, et al.Pageof 13