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Journal of Animal Science|May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steakC L Lorenzen, T R Neely, R K Miller, et al.Journal of Animal Science|May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steakJ W Savell, C L Lorenzen, T R Neely, et al.The Journal of Antibiotics|January 1, 1978
Biotransformation of lankamycin, darcanolide, and 11-acetyllankolide by a blocked mutant of the erythromcyin producing organism Streptomyces erythreusA W Goldstein, R S Egan, S L Mueller, et al.Meat Science|November 9, 2011
Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USAD R McKenna, C L Lorenzen, K D Pollok, et al.The Journal of Antibiotics|December 1, 1984
Spenolimycin, a new spectinomycin-type antibiotic. II. Isolation and structure determinationJ B McAlpine, G M Brill, S G Spanton, et al.Journal of Animal Science|November 12, 2005
Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparationJ M Behrends, K J Goodson, M Koohmaraie, et al.Poultry Science|October 1, 1995
Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pHC A Morris, S D Harris, S G May, et al.Journal of Animal Science|February 12, 2005
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaksJ M Behrends, K J Goodson, M Koohmaraie, et al.Archives of Internal Medicine|June 13, 1994
Effects of beef and chicken consumption on plasma lipid levels in hypercholesterolemic menL W Scott, J K Dunn, H J Pownall, et al.Journal of Animal Science|November 3, 2015
Tenderness assessments of top loin steaks from retail markets in four U.S. citiesM W Igo, A N Arnold, R K Miller, et al.Pageof 21