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	1.	Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt. [electronic resource] by Hamling, A E Calkins, C R Producer: 20080421 In: Journal of animal science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt. [electronic resource] by Hamling, A E Jenschke, B E Calkins, C R Producer: 20080716 In: Journal of animal science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide. [electronic resource] by Hamling, A E Jenschke, B E Calkins, C R Producer: 20080421 In: Journal of animal science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef. [electronic resource] by Jenschke, B E Hodgen, J M Meisinger, J L Hamling, A E Moss, D A Lundesjö Ahnström, M Eskridge, K M Calkins, C R Producer: 20071227 In: Journal of animal science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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