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Nursing Reports (Pavia, Italy)
|
July 27, 2022
An Undergraduate Interprofessional Experience with Self-Learning Methodology in Simulation Environment (MAES©): A Qualitative Study
Giulio Fenzi, José Luis Díaz-Agea, David Pethick, et al.
Meat Science
|
September 17, 2013
Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb
L Pannier, D W Pethick, M D Boyce, et al.
Foods (Basel, Switzerland)
|
March 11, 2023
Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method
Rachel A O'Reilly, Liping Zhao, Graham E Gardner, et al.
Foods (Basel, Switzerland)
|
January 11, 2024
Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers
Maddison T Corlett, Liselotte Pannier, Graham E Gardner, et al.
The Journal of Nutrition
|
November 1, 1996
The incidence of swine dysentery in pigs can be reduced by feeding diets that limit the amount of fermentable substrate entering the large intestine
J R Pluske, P M Siba, D W Pethick, et al.
The British Journal of Nutrition
|
February 15, 2007
Feeding different types of cooked white rice to piglets after weaning influences starch digestion, digesta and fermentation characteristics and the faecal shedding of beta-haemolytic Escherichia coli
John R Pluske, Lucile Montagne, Fiona S Cavaney, et al.
Meat Science
|
November 8, 2020
Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lamb
S M Stewart, T Lauridsen, H Toft, et al.
Frontiers in Veterinary Science
|
April 15, 2021
Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?
Jingjing Liu, Grzegorz Pogorzelski, Alix Neveu, et al.
Meat Science
|
November 9, 2011
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality
K L Pearce, D L Hopkins, A Williams, et al.
Meat Science
|
July 3, 2013
Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness
L Pannier, D W Pethick, G H Geesink, et al.
Page
of 22
Search research articles
Search
Showing results (131-140 of 213) with videos related to
Sort By:
Page
of 22
Nursing Reports (Pavia, Italy)
|
July 27, 2022
An Undergraduate Interprofessional Experience with Self-Learning Methodology in Simulation Environment (MAES©): A Qualitative Study
Giulio Fenzi, José Luis Díaz-Agea, David Pethick, et al.
Meat Science
|
September 17, 2013
Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb
L Pannier, D W Pethick, M D Boyce, et al.
Foods (Basel, Switzerland)
|
March 11, 2023
Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method
Rachel A O'Reilly, Liping Zhao, Graham E Gardner, et al.
Foods (Basel, Switzerland)
|
January 11, 2024
Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers
Maddison T Corlett, Liselotte Pannier, Graham E Gardner, et al.
The Journal of Nutrition
|
November 1, 1996
The incidence of swine dysentery in pigs can be reduced by feeding diets that limit the amount of fermentable substrate entering the large intestine
J R Pluske, P M Siba, D W Pethick, et al.
The British Journal of Nutrition
|
February 15, 2007
Feeding different types of cooked white rice to piglets after weaning influences starch digestion, digesta and fermentation characteristics and the faecal shedding of beta-haemolytic Escherichia coli
John R Pluske, Lucile Montagne, Fiona S Cavaney, et al.
Meat Science
|
November 8, 2020
Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lamb
S M Stewart, T Lauridsen, H Toft, et al.
Frontiers in Veterinary Science
|
April 15, 2021
Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?
Jingjing Liu, Grzegorz Pogorzelski, Alix Neveu, et al.
Meat Science
|
November 9, 2011
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality
K L Pearce, D L Hopkins, A Williams, et al.
Meat Science
|
July 3, 2013
Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness
L Pannier, D W Pethick, G H Geesink, et al.
Page
of 22