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Journal of Food Science|November 21, 2008
Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessmentH Zhuang, E M SavageJournal of Applied Physiology (Bethesda, Md. : 1985)|September 1, 1986
Influence of tissue compressibility on calibration for strain-gauge plethysmographyG L Brengelmann, M SavagePoultry Science|June 16, 2012
Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meatH Zhuang, E M SavageDevelopment Genes and Evolution|December 3, 2002
Expression of hunchback protein in a subset of ectodermal teloblasts of the oligochaete annelid TubifexTakashi Shimizu, Robert M SavageInternational Review of Neurobiology|November 18, 2019
Preface: Setting the stage for understanding alcohol effects in late aging: A special issue including both human and rodent studiesTerrence Deak, Lisa M SavageThe Ulster Medical Journal|February 24, 2001
Paediatric renal transplantation in Northern Ireland (1984-1998)C Mayes, J M SavagePoultry Science|April 8, 2010
Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness valuesH Zhuang, E M SavagePoultry Science|April 14, 2012
Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt waterH Zhuang, E M SavagePoultry Science|October 19, 2013
Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed stateHong Zhuang, Elizabeth M SavagePageof 105