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European Journal of Cell Biology|December 5, 1998
The suitability and application of a GFP-actin fusion protein for long-term imaging of the organization and dynamics of the cytoskeleton in mammalian cellsA Choidas, A Jungbluth, A Sechi, et al.Journal of Food Protection|March 3, 2019
Appearance and Microbial Quality of Thawed Retail Cuts of Beef, Pork and Lamb 1N G Marriott, R A Garcia, M E Kurland, et al.British Journal of Anaesthesia|June 1, 1982
A versatile closed circuitP Beatty, M F Wheeler, B Kay, et al.Journal of Animal Science|September 26, 1997
Skeletal alteration to improve beef longissimus muscle tendernessC J Ludwig, J R Claus, N G Marriott, et al.Meat Science|April 10, 2013
Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and storedMarsha L Sickler, James R Claus, Norman G Marriott, et al.Meat Science|June 11, 2013
Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkeyMarsha L Sickler, James R Claus, Norman G Marriott, et al.Meat Science|November 9, 2011
Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative porkM W Schilling, L E Mink, P S Gochenour, et al.Acta Anaesthesiologica Belgica|January 1, 1980
Mass spectrometry in anesthesia. Problems in using mass spectrometer for monitoring anesthetic gases and vapoursJ M Graham, R F Salamonsen, B Kay, et al.Meat Science|November 8, 2011
Accelerated dry curing of hamsN G Marriott, R F Kelly, C K Shaffer, et al.Advances in Experimental Medicine and Biology|January 1, 1993
Orientation of actin monomers in moving actin filamentsK Kinosita, N Suzuki, S Ishiwata, et al.Pageof 10