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	1.	Plk1 activation by Ste20-like kinase (Slk) phosphorylation and polo-box phosphopeptide binding assayed with the substrate translationally controlled tumor protein (TCTP). [electronic resource] by Johnson, Tim M Antrobus, Robin Johnson, Louise N Producer: 20080527 In: Biochemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Compositional and instrumental firmness variations within fresh pork bellies. [electronic resource] by Trusell, Keely A Apple, Jason K Yancey, Janeal W S Johnson, Tim M Galloway, Douglas L Stackhouse, Ryan J Producer: 20110801 In: Meat science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Color stability and tenderness variations within the gluteus medius from beef top sirloin butts. [electronic resource] by Apple, Jason K Machete, James B Stackhouse, Ryan J Johnson, Tim M Keys, Cari A Yancey, Janeal W S Producer: 20140529 In: Meat science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Cooked color of precooked ground beef patties manufactured with mature bull trimmings. [electronic resource] by Hollenbeck, Jace J Apple, Jason K Yancey, Janeal W S Johnson, Tim M Kerns, Kaleigh N Young, Ashley N Producer: 20190109 In: Meat science vol. 148 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Application of tension to prerigor goat carcasses to improve cooked meat tenderness. [electronic resource] by Basinger, Kelsey L Shanks, Bruce C Apple, Jason K Caldwell, James D Yancey, Janeal W S Backes, Elizabeth A Wilbers, Luke S Johnson, Tim M Bax, Amy L Producer: 20181224 In: Meat science vol. 147 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)