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J W Savell

Showing results (121-130 of 193) with videos related to

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Journal of Food Protection|April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory CharacteristicsD M Stiffler, J W Savell, D B Griffin, et al.
Journal of Animal Science|July 1, 1995
Response to dietary fat and cholesterol in young adult boars genetically selected for high or low plasma cholesterolC D Lu, W G Pond, H J Mersmann, et al.
Journal of Food Protection|May 5, 2019
Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of BeefZ R Dixon, G R Acuff, L M Lucia, et al.
Meat Science|November 8, 2011
USDA yield grades and various carcass traits as predictors of carcass compositionD K Lunt, G C Smith, J W Savell, et al.
Journal of the American Dietetic Association|November 1, 1992
Development and preparation of lean meat productsL S Papadopoulos, S C Nowak, R K Miller, et al.
Journal of Food Protection|March 8, 2018
Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding StagesA D Belk, A N Arnold, J E Sawyer, et al.
Meat Science|November 9, 2011
Palatability of beef from bulls administered exogenous hormonesS D Shackelford, J W Savell, J D Crouse, et al.
Journal of Animal Science|August 1, 1991
National beef tenderness surveyJ B Morgan, J W Savell, D S Hale, et al.
Meat Science|November 9, 2011
Retail cutting characteristics for US Choice and US Select beef subprimalsK L Voges, K D Pfeiffer, B E Baird, et al.
Journal of Animal Science|March 8, 2002
Beef customer satisfaction: factors affecting consumer evaluations of clod steaksK J Goodson, W W Morgan, J O Reagan, et al.
Pageof 20

Showing results (121-130 of 193) with videos related to

Sort By:
Pageof 20
Journal of Food Protection|April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory CharacteristicsD M Stiffler, J W Savell, D B Griffin, et al.
Journal of Animal Science|July 1, 1995
Response to dietary fat and cholesterol in young adult boars genetically selected for high or low plasma cholesterolC D Lu, W G Pond, H J Mersmann, et al.
Journal of Food Protection|May 5, 2019
Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of BeefZ R Dixon, G R Acuff, L M Lucia, et al.
Meat Science|November 8, 2011
USDA yield grades and various carcass traits as predictors of carcass compositionD K Lunt, G C Smith, J W Savell, et al.
Journal of the American Dietetic Association|November 1, 1992
Development and preparation of lean meat productsL S Papadopoulos, S C Nowak, R K Miller, et al.
Journal of Food Protection|March 8, 2018
Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding StagesA D Belk, A N Arnold, J E Sawyer, et al.
Meat Science|November 9, 2011
Palatability of beef from bulls administered exogenous hormonesS D Shackelford, J W Savell, J D Crouse, et al.
Journal of Animal Science|August 1, 1991
National beef tenderness surveyJ B Morgan, J W Savell, D S Hale, et al.
Meat Science|November 9, 2011
Retail cutting characteristics for US Choice and US Select beef subprimalsK L Voges, K D Pfeiffer, B E Baird, et al.
Journal of Animal Science|March 8, 2002
Beef customer satisfaction: factors affecting consumer evaluations of clod steaksK J Goodson, W W Morgan, J O Reagan, et al.
Pageof 20