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Journal of Animal Science|March 8, 2002
Beef customer satisfaction: factors affecting consumer evaluations of clod steaksK J Goodson, W W Morgan, J O Reagan, et al.Journal of Animal Science|May 1, 1992
Live and carcass values from different cattle typesW L Mies, J J Harris, R H Knapp, et al.Meat Science|November 9, 2011
Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beefJ D Eilers, J B Morgan, A M Martin, et al.Journal of Animal Science|January 1, 1997
Influence of wholesale lamb marketing options and merchandising styles on retail yield and fabrication timeC L Lorenzen, A M Martin, D B Griffin, et al.Meat Science|November 9, 2011
Identifying muscle and processing combinations suitable for use as beef for fajitasD Huerta-Montauti, R K Miller, C E Schuehle Pfeiffer, et al.Journal of Animal Science|February 22, 2000
Protein kinetics in callipyge lambsC L Lorenzen, M Koohmaraie, S D Shackelford, et al.Meat Science|November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loinsR D Smith, K L Nicholson, J D W Nicholson, et al.Meat Science|March 23, 2011
Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United StatesS E West, K L Nicholson, J D W Nicholson, et al.Neurochemistry International|May 27, 2010
Fluorescent histochemical detection of injected dopamine in lateral hypothalamus after degeneration of catecholaminergic fibresG L Willis, G C SmithPharmacology, Biochemistry, and Behavior|December 1, 1982
Anorexic properties of three monoamine oxidase inhibitorsG L Willis, G C SmithPageof 82