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Pethick

Showing results (91-100 of 213) with videos related to

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Meat Science|February 23, 2025
Consumer flavour liking contributes the most to sensory overall liking of Australian lambS M Moyes, D W Pethick, G E Gardner, et al.
Journal of Managed Care Pharmacy : JMCP|September 9, 2008
Prevalence and humanistic impact of potential misdiagnosis of bipolar disorder among patients with major depressive disorder in a commercially insured populationSiddhesh A Kamat, Krithika Rajagopalan, Ned Pethick, et al.
Meat Science|January 25, 2022
Bone mineral concentration predicted by dual energy X-ray absorptiometry and its relationship with lamb eating qualityC E Payne, F Anderson, L Pannier, et al.
Foods (Basel, Switzerland)|February 20, 2020
Lamb Age has Little Impact on Eating QualityClaire E Payne, Liselotte Pannier, Fiona Anderson, et al.
Foods (Basel, Switzerland)|March 13, 2025
Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in LivestockTharcilla I R C Alvarenga, Peter McGilchrist, Marianne D Keller, et al.
Meat Science|February 7, 2012
A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fatsP J Watkins, G Rose, R D Warner, et al.
Journal of Animal Science|March 18, 2006
Physiological responses of Bos taurus and Bos indicus cattle to prolonged, continuous heat and humidityD T Beatty, A Barnes, E Taylor, et al.
The British Journal of Nutrition|October 21, 2011
When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFASoressa M Kitessa, Paul Young, Greg Nattrass, et al.
Australian Veterinary Journal|October 27, 2010
Cryptosporidium andersoni in Western Australian feedlot cattleB Ralston, R C A Thompson, D Pethick, et al.
Meat Science|April 4, 2024
The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattleMatteo Santinello, Nicola Rampado, Mauro Penasa, et al.
Pageof 22

Showing results (91-100 of 213) with videos related to

Sort By:
Pageof 22
Meat Science|February 23, 2025
Consumer flavour liking contributes the most to sensory overall liking of Australian lambS M Moyes, D W Pethick, G E Gardner, et al.
Journal of Managed Care Pharmacy : JMCP|September 9, 2008
Prevalence and humanistic impact of potential misdiagnosis of bipolar disorder among patients with major depressive disorder in a commercially insured populationSiddhesh A Kamat, Krithika Rajagopalan, Ned Pethick, et al.
Meat Science|January 25, 2022
Bone mineral concentration predicted by dual energy X-ray absorptiometry and its relationship with lamb eating qualityC E Payne, F Anderson, L Pannier, et al.
Foods (Basel, Switzerland)|February 20, 2020
Lamb Age has Little Impact on Eating QualityClaire E Payne, Liselotte Pannier, Fiona Anderson, et al.
Foods (Basel, Switzerland)|March 13, 2025
Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in LivestockTharcilla I R C Alvarenga, Peter McGilchrist, Marianne D Keller, et al.
Meat Science|February 7, 2012
A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fatsP J Watkins, G Rose, R D Warner, et al.
Journal of Animal Science|March 18, 2006
Physiological responses of Bos taurus and Bos indicus cattle to prolonged, continuous heat and humidityD T Beatty, A Barnes, E Taylor, et al.
The British Journal of Nutrition|October 21, 2011
When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFASoressa M Kitessa, Paul Young, Greg Nattrass, et al.
Australian Veterinary Journal|October 27, 2010
Cryptosporidium andersoni in Western Australian feedlot cattleB Ralston, R C A Thompson, D Pethick, et al.
Meat Science|April 4, 2024
The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattleMatteo Santinello, Nicola Rampado, Mauro Penasa, et al.
Pageof 22