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	1.	Controlling quality changes in cured meats by packaging. [electronic resource] by URBAIN, W M RAMSBOTTOM, J M Producer: 20081016 In: Food research vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of freezing on color of bones and adjacent tissues. [electronic resource] by KOONZ, C H RAMSBOTTOM, J M Producer: 20081016 In: Food research vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Comparative tenderness and identification of muscles in wholesale beef cuts. [electronic resource] by RAMSBOTTOM, J M STRANDINE, E J Producer: 20081016 In: Food research vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Comparative tenderness of representative beef muscles. [electronic resource] by RAMSBOTTOM, J M STRANDINE, E J KOONZ, C H Producer: 20101028 In: Food research vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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