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Meat Science|May 16, 2013
Exploring the unknowns involved in the transformation of muscle to meatE M England, T L Scheffler, S C Kasten, et al.Meat Science|May 14, 2013
High glycolytic potential does not predict low ultimate pH in porkT L Scheffler, J M Scheffler, S C Kasten, et al.Meat Science|June 8, 2013
Use of dietary supplementation with β-guanidinopropionic acid to alter the muscle phosphagen system, postmortem metabolism, and pork qualityT L Scheffler, A L Rosser, S C Kasten, et al.Journal of the American Veterinary Medical Association|December 1, 1984
Industrial lead contamination of an Illinois wildlife refuge and indigenous small mammalsW C Kisseberth, J P Sundberg, R W Nyboer, et al.American Journal of Physiology. Cell Physiology|December 6, 2013
Fiber hypertrophy and increased oxidative capacity can occur simultaneously in pig glycolytic skeletal muscleT L Scheffler, J M Scheffler, S Park, et al.Pageof 1