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American Journal of Diseases of Children (1960)
|
October 1, 1986
Nutritional practices and outcome of extremely premature infants
A Unger, B W Goetzman, C Chan, et al.
Journal of Food Protection
|
December 8, 2010
Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties
L Smith, J E Mann, K Harris, et al.
Meat Science
|
December 3, 2014
Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions
J F Legako, T T N Dinh, M F Miller, et al.
Journal of Neurochemistry
|
September 1, 1993
Nitric oxide synthase in bovine superior cervical ganglion
H Sheng, G D Gagne, T Matsumoto, et al.
Journal of Animal Science
|
November 1, 1993
Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits
T L Wheeler, M Koohmaraie, J L Lansdell, et al.
Nutrition and Cancer
|
June 19, 1998
Feeding of a well-cooked beef diet containing a high heterocyclic amine content enhances colon and stomach carcinogenesis in 1,2-dimethylhydrazine-treated rats
B C Pence, M Landers, D M Dunn, et al.
Journal of Animal Science
|
June 1, 1995
Postmortem injection of calcium chloride effects on beef quality traits
J L Lansdell, M F Miller, T L Wheeler, et al.
Journal of Animal Science
|
January 1, 1991
An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers
S D Shackelford, M Koohmaraie, M F Miller, et al.
Journal of Oral Pathology
|
January 1, 1978
Effect of levamisole on the incidence and prevalence of recurrent aphthous stomatitis. A double-blind clinical trial
M F Miller, M E Silvert, L L Laster, et al.
Meat Science
|
November 30, 2011
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella
D Harris, M M Brashears, A J Garmyn, et al.
Page
of 24
Search research articles
Search
Showing results (101-110 of 232) with videos related to
Sort By:
Page
of 24
American Journal of Diseases of Children (1960)
|
October 1, 1986
Nutritional practices and outcome of extremely premature infants
A Unger, B W Goetzman, C Chan, et al.
Journal of Food Protection
|
December 8, 2010
Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties
L Smith, J E Mann, K Harris, et al.
Meat Science
|
December 3, 2014
Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions
J F Legako, T T N Dinh, M F Miller, et al.
Journal of Neurochemistry
|
September 1, 1993
Nitric oxide synthase in bovine superior cervical ganglion
H Sheng, G D Gagne, T Matsumoto, et al.
Journal of Animal Science
|
November 1, 1993
Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits
T L Wheeler, M Koohmaraie, J L Lansdell, et al.
Nutrition and Cancer
|
June 19, 1998
Feeding of a well-cooked beef diet containing a high heterocyclic amine content enhances colon and stomach carcinogenesis in 1,2-dimethylhydrazine-treated rats
B C Pence, M Landers, D M Dunn, et al.
Journal of Animal Science
|
June 1, 1995
Postmortem injection of calcium chloride effects on beef quality traits
J L Lansdell, M F Miller, T L Wheeler, et al.
Journal of Animal Science
|
January 1, 1991
An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers
S D Shackelford, M Koohmaraie, M F Miller, et al.
Journal of Oral Pathology
|
January 1, 1978
Effect of levamisole on the incidence and prevalence of recurrent aphthous stomatitis. A double-blind clinical trial
M F Miller, M E Silvert, L L Laster, et al.
Meat Science
|
November 30, 2011
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella
D Harris, M M Brashears, A J Garmyn, et al.
Page
of 24