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Meat Science|November 9, 2011
Current research in meat colorR A Mancini, M C Hunt
The Journal of Biological Chemistry|August 7, 1999
Rat peroxisome proliferator-activated receptors and brown adipose tissue function during cold acclimatizationH M Guardiola-Diaz, S Rehnmark, N Usuda, et al.
Journal of Animal Science|April 1, 1996
Yields, chemical composition, and value of beef shank tissues obtained using Baader processingR E Campbell, M C Hunt
Meat Science|November 8, 2011
Effect of water and salt content on protein solubility and water retention of meat preblendsP B Kenney, M C Hunt
European Journal of Cell Biology|January 1, 1997
Immunocytochemical localization of the 70 kDa peroxisomal membrane protein in connections between peroxisomes in rat liver: support for a reticular organization of peroxisomes maintained by the cytoskeletonH M Häyrinen, L T Svensson, K Hultenby, et al.
European Journal of Pediatrics|August 1, 1989
Rickets with alopecia-remission following a course of 1-alpha-hydroxy vitamin D3 therapyD S Manandhar, S Sarkawi, M C Hunt
Meat Science|November 9, 2011
Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscleR A Mancini, M Seyfert, M C Hunt
Meat Science|November 9, 2011
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beefR A Mancini, M C Hunt, D H Kropf
Meat Science|November 9, 2011
Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cookingT H Powell, M E Dikeman, M C Hunt
Anatomia, Histologia, Embryologia|March 1, 1991
A combination histochemical stain for equine muscleD L Troyer, R O Oyster, M C Hunt
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