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Results of search for 'au:"Outhouse, A"'
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Authors
Carlson, K B
Dong, X
Fedler, C A
Huff-Lonergan, E
King, D A
Lonergan, S M
Outhouse, A
Outhouse, A C
Prusa, K J
Santos, C C
Shackelford, S D
Steadham, E M
Wheeler, T L
Yu, C
Zhao, J
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Topics
Animals
Calpain
Classification
Color
Cooking
Desmin
Food Analysis
Humans
Least-Squares Analysis
Models, Statistical
Muscle Proteins
Myosin Heavy Chains
Postmortem Changes
Proteolysis
Red Meat
Reproducibility of Results
Sarcomeres
Swine
Taste
analysis
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English
Your search returned 2 results.
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1.
Postmortem protein degradation is a key contributor to fresh pork loin tenderness.
[electronic resource]
by
Carlson, K B
Prusa, K J
Fedler, C A
Steadham, E M
Outhouse, A C
King, D A
Huff-Lonergan, E
Lonergan, S M
Producer:
20170926
In:
Journal of animal science
vol. 95
Online resources:
Available from publisher's website
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No items available.
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2.
Predicting aged pork quality using a portable Raman device.
[electronic resource]
by
Santos, C C
Zhao, J
Dong, X
Lonergan, S M
Huff-Lonergan, E
Outhouse, A
Carlson, K B
Prusa, K J
Fedler, C A
Yu, C
Shackelford, S D
King, D A
Wheeler, T L
Producer:
20181121
In:
Meat science
vol. 145
Online resources:
Available from publisher's website
Availability:
No items available.
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