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Results:
1-13
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Results: 13
Authors:
ANDERSON NL
MARTINEZ A
HOPKINS JF
CARR TR
Citation: Nl. Anderson et al., SALT DISSOLUTION AND SURFACE SUBSIDENCE IN CENTRAL KANSAS - A SEISMICINVESTIGATION OF THE ANTHROPOGENIC AND NATURAL ORIGIN MODELS, Geophysics, 63(2), 1998, pp. 366-378
Authors:
CARR TR
BUCHANAN RC
ADKINSHELJESON D
METTILLE TD
SORENSEN J
Citation: Tr. Carr et al., THE FUTURE OF SCIENTIFIC COMMUNICATION IN THE EARTH-SCIENCES - THE IMPACT OF THE INTERNET, Computers & geosciences, 23(5), 1997, pp. 503-512
Authors:
CROME PK
MCKEITH FK
CARR TR
JONES DJ
MOWREY DH
CANNON JE
Citation: Pk. Crome et al., EFFECT OF RACTOPAMINE ON GROWTH-PERFORMANCE, CARCASS COMPOSITION, ANDCUTTING YIELDS OF PIGS SLAUGHTERED AT 107 AND 125 KILOGRAMS, Journal of animal science, 74(4), 1996, pp. 709-716
Authors:
LAN YH
NOVAKOFSKI J
MCCUSKER RH
BREWER MS
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., THERMAL GELATION OF PORK, BEEF, FISH, CHICKEN AND TURKEY MUSCLES AS AFFECTED BY HEATING RATE AND PH, Journal of food science, 60(5), 1995, pp. 936
Authors:
LAN YH
NOVAKOFSKI J
MCCUSKER RH
BREWER MS
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., THERMAL GELATION OF MYOFIBRILS FROM PORK, BEEF, FISH, CHICKEN AND TURKEY, Journal of food science, 60(5), 1995, pp. 941-945
Authors:
LAN YH
NOVAKOFSKI J
MCCUSKER RH
BREWER MS
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., THERMAL GELATION OF STRETCHED AND COLD-SHORTENED BOVINE STERNOMANDIBULARIS MUSCLE AND MYOFIBRILS, Journal of food science, 60(4), 1995, pp. 661-663
Authors:
LAN YH
NOVAKOFSKI J
MCCUSKER RH
BREWER MS
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., THERMAL GELATION PROPERTIES OF PROTEIN-FRACTIONS FROM PORK AND CHICKEN BREAST MUSCLES, Journal of food science, 60(4), 1995, pp. 742
Authors:
CARR TR
Citation: Tr. Carr, PUBLIC-ADMINISTRATORS AND POLICY LEGITIMIZATION - POLICY ANALYSIS, POLITICS AND POWER, International journal of public administration, 16(8), 1993, pp. 1199-1216
Authors:
CANNON JE
MCKEITH FK
MARTIN SE
NOVAKOFSKI J
CARR TR
Citation: Je. Cannon et al., ACCEPTABILITY AND SHELF-LIFE OF MARINATED FRESH AND PRECOOKED PORK, Journal of food science, 58(6), 1993, pp. 1249-1253
Authors:
KING JW
JOHNSON JH
ORTON WL
MCKEITH FK
OCONNOR PL
NOVAKOFSKI J
CARR TR
Citation: Jw. King et al., FAT AND CHOLESTEROL CONTENT OF BEEF PATTIES AS AFFECTED BY SUPERCRITICAL CO2 EXTRACTION, Journal of food science, 58(5), 1993, pp. 950
Authors:
LAN YH
NOVAKOFSKI J
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., ASSAY AND STORAGE-CONDITIONS AFFECT YIELD OF SALT SOLUBLE-PROTEIN FROM MUSCLE, Journal of food science, 58(5), 1993, pp. 963-967
SODIUM LACTATE SODIUM-CHLORIDE EFFECTS ON SENSORY CHARACTERISTICS ANDSHELF-LIFE OF FRESH GROUND PORK
Authors:
OCONNOR PL
BREWER MS
MCKEITH FK
NOVAKOFSKI JE
CARR TR
Citation: Pl. Oconnor et al., SODIUM LACTATE SODIUM-CHLORIDE EFFECTS ON SENSORY CHARACTERISTICS ANDSHELF-LIFE OF FRESH GROUND PORK, Journal of food science, 58(5), 1993, pp. 978
Authors:
LAN YH
MCKEITH FK
NOVAKOFSKI J
CARR TR
Citation: Yh. Lan et al., CARCASS AND MUSCLE CHARACTERISTICS OF YORKSHIRE, MEISHAN, YORKSHIRE XMEISHAN, MEISHAN X YORKSHIRE, FENGJING X YORKSHIRE, AND MINZHU X YORKSHIRE PIGS, Journal of animal science, 71(12), 1993, pp. 3344-3349
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