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Modern Pathology : an Official Journal of the United States and Canadian Academy of Pathology, Inc|June 2, 2009
Comparison of fluorescent in situ hybridization HER-2/neu results on core needle biopsy and excisional biopsy in primary breast cancerSophia K Apple, Alarice C Lowe, P Nagesh Rao, et al.Poultry Science|September 20, 2012
Influence of growth rate on the occurrence of white striping in broiler breast filletsV A Kuttappan, V B Brewer, J K Apple, et al.Journal of Animal Science|May 1, 1994
Influence of treadmill exercise on pituitary-adrenal secretions, other blood constituents, and meat quality of sheepJ K Apple, J E Minton, K M Parsons, et al.Meat Science|November 9, 2011
Comparison of different magnesium sources on lamb muscle qualityJ K Apple, H B Watson, K P Coffey, et al.Journal of Animal Science|April 14, 2005
Duration of restraint and isolation stress as a model to study the dark-cutting condition in cattleJ K Apple, E B Kegley, D L Galloway, et al.Meat Science|April 27, 2010
Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acidJ T Sawyer, J K Apple, Z B Johnson, et al.Journal of Animal Science|December 11, 2008
Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositionsJ K Apple, C V Maxwell, D L Galloway, et al.Meat Science|November 9, 2011
Influence of wet-aging on bloom development in the longissimus thoracisM S Lee, J K Apple, J W S Yancey, et al.Cancer Epidemiology, Biomarkers & Prevention : a Publication of the American Association for Cancer Research, Cosponsored by the American Society of Preventive Oncology|March 4, 2000
Comparative polymerase chain reaction analysis of c-myc amplification on archival breast fine-needle aspiration materialsJ Y Rao, S K Apple, Y Jin, et al.Journal of Animal Science|August 23, 2011
Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beefJ K Apple, J T Sawyer, J-F Meullenet, et al.Pageof 13