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Pethick

Showing results (71-80 of 213) with videos related to

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The British Journal of Nutrition|October 10, 2001
Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenic Escherichia coli in newly-weaned pigsD E McDonald, D W Pethick, B P Mullan, et al.
Meat Science|October 2, 2013
Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacityH B Calnan, R H Jacob, D W Pethick, et al.
Meat Science|September 12, 2015
Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meatC G Jose, R H Jacob, D W Pethick, et al.
Animal : an International Journal of Animal Bioscience|October 3, 2021
Review: Improving the nutritional, sensory and market value of meat products from sheep and cattleD W Pethick, J-F Hocquette, N D Scollan, et al.
Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition Et Metabolisme|July 19, 2012
Hydration status and fluid and sodium balance in elite Canadian junior women's soccer players in a cool environmentJennifer C Gibson, Lynneth A Stuart-Hill, Wendy Pethick, et al.
Meat Science|February 26, 2016
Sire carcass breeding values affect body composition in lambs--2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomographyF Anderson, A Williams, L Pannier, et al.
Meat Science|June 29, 2015
Sire carcass breeding values affect body composition in lambs - 1. Effects on lean weight and its distribution within the carcass as measured by computed tomographyF Anderson, A Williams, L Pannier, et al.
Meat Science|May 28, 2017
Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meatH B Calnan, R H Jacob, D W Pethick, et al.
Meat Science|November 9, 2011
CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheepC G Jose, D W Pethick, R H Jacob, et al.
Equine Veterinary Journal|January 1, 1993
Nutrient utilisation by the hindlimb of thoroughbred horses at restD W Pethick, R J Rose, W L Bryden, et al.
Pageof 22

Showing results (71-80 of 213) with videos related to

Sort By:
Pageof 22
The British Journal of Nutrition|October 10, 2001
Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenic Escherichia coli in newly-weaned pigsD E McDonald, D W Pethick, B P Mullan, et al.
Meat Science|October 2, 2013
Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacityH B Calnan, R H Jacob, D W Pethick, et al.
Meat Science|September 12, 2015
Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meatC G Jose, R H Jacob, D W Pethick, et al.
Animal : an International Journal of Animal Bioscience|October 3, 2021
Review: Improving the nutritional, sensory and market value of meat products from sheep and cattleD W Pethick, J-F Hocquette, N D Scollan, et al.
Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition Et Metabolisme|July 19, 2012
Hydration status and fluid and sodium balance in elite Canadian junior women's soccer players in a cool environmentJennifer C Gibson, Lynneth A Stuart-Hill, Wendy Pethick, et al.
Meat Science|February 26, 2016
Sire carcass breeding values affect body composition in lambs--2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomographyF Anderson, A Williams, L Pannier, et al.
Meat Science|June 29, 2015
Sire carcass breeding values affect body composition in lambs - 1. Effects on lean weight and its distribution within the carcass as measured by computed tomographyF Anderson, A Williams, L Pannier, et al.
Meat Science|May 28, 2017
Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meatH B Calnan, R H Jacob, D W Pethick, et al.
Meat Science|November 9, 2011
CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheepC G Jose, D W Pethick, R H Jacob, et al.
Equine Veterinary Journal|January 1, 1993
Nutrient utilisation by the hindlimb of thoroughbred horses at restD W Pethick, R J Rose, W L Bryden, et al.
Pageof 22