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K L Henry

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Biotechnology Progress|January 1, 1990

Continuous recombinant bacterial fermentations utilizing selective flocculation and recycleK L Henry, R H Davis, A L Taylor

Meat Science|November 9, 2011

Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roastsM R McGee, K L Henry, J C Brooks, et al.

JPEN. Journal of Parenteral and Enteral Nutrition|May 1, 1996

Metabolic complications of total parenteral nutrition: effects of a nutrition support serviceD ChrisAnderson, D C Heimburger, S L Morgan, et al.

Health Education Research|February 7, 2019

Improving health communication with photographic images that increase identification in three minority populationsM K Buller, E P Bettinghaus, L Fluharty, et al.

Pageof 1

Search research articles

Showing results (1-10 of 4) with videos related to

Sort By:

Pageof 1

Biotechnology Progress|January 1, 1990

Continuous recombinant bacterial fermentations utilizing selective flocculation and recycleK L Henry, R H Davis, A L Taylor

Meat Science|November 9, 2011

Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roastsM R McGee, K L Henry, J C Brooks, et al.

JPEN. Journal of Parenteral and Enteral Nutrition|May 1, 1996

Metabolic complications of total parenteral nutrition: effects of a nutrition support serviceD ChrisAnderson, D C Heimburger, S L Morgan, et al.

Health Education Research|February 7, 2019

Improving health communication with photographic images that increase identification in three minority populationsM K Buller, E P Bettinghaus, L Fluharty, et al.

Pageof 1