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Journal of Animal Science|June 2, 2000
Using live estimates and ultrasound measurements to predict beef carcass cutabilityS G May, W L Mies, J W Edwards, et al.Meat Science|November 9, 2011
Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fatG L Luchak, R K Miller, K E Belk, et al.Annals of the New York Academy of Sciences|June 23, 2009
The oligomerization of the coiled coil-domain of occludin is redox sensitiveJuliane K Walter, Christine Rueckert, Martin Voss, et al.Cellular and Molecular Life Sciences : CMLS|June 2, 2004
Occludin binds to the SH3-hinge-GuK unit of zonula occludens protein 1: potential mechanism of tight junction regulationA Schmidt, D I Utepbergenov, S L Mueller, et al.The Journal of Antibiotics|November 1, 1986
Benzanthrins A and B, a new class of quinone antibiotics. II. Isolation, elucidation of structure and potential antitumor activityR R Rasmussen, M E Nuss, M H Scherr, et al.The Journal of Antibiotics|January 1, 1975
A new antibiotic XK-62-2. III The structure of XK-62-2, a new gentamicin C complex antibioticR S Egan, R L DeVault, S L Mueller, et al.Meat Science|November 9, 2011
Effects of pre-harvest supplemental chlorate on beef carcass and meat qualityD A King, R C Anderson, R K Miller, et al.Journal of Animal Science|July 25, 2000
National Beef Tenderness Survey-1998J C Brooks, J B Belew, D B Griffin, et al.Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplaceL I Wright, J A Scanga, K E Belk, et al.The Journal of Antibiotics|May 1, 1978
Modification of seldomycin factor 5 at C-3'R E Carney, J B McAlpine, M Jackson, et al.Pageof 21