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	1.	Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning technique. [electronic resource] by Jenschke, B E Swedberg, B J Calkins, C R Producer: 20081211 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 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)
	3.	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)
	4.	Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enriched with conjugated linoleic acid, corn oil, or beef tallow. [electronic resource] by King, D A Behrends, J M Jenschke, B E Rhoades, R D Smith, S B Producer: 20130704 In: Meat science vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition, and fatty acid profile of beef. [electronic resource] by Mello, A S Jenschke, B E Senaratne, L S Carr, T P Erickson, G E Calkins, C R Producer: 20130603 In: Journal of animal science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles. [electronic resource] by Mello, A S Calkins, C R Jenschke, B E Carr, T P Dugan, M E R Erickson, G E Producer: 20130603 In: Journal of animal science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile. [electronic resource] by de Mello, A S Jenschke, B E Senaratne, L S Carr, T P Erickson, G E Calkins, C R Producer: 20180919 In: Meat science vol. 136 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage. [electronic resource] by Jenschke, B E Benton, J R Calkins, C R Carr, T P Eskridge, K M Klopfenstein, T J Erickson, G E 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)
	9.	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)