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67篇 您的检索式：作者名="Savell J"

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	题名	作者	年代	出处	被引量
1	Relationship of USDA quality grades to palatability of cooked beef 显示文摘	SMITH G C SAVELL J W CROSS H R	1986	Journal of Food Quality1986，10，：	1
2	Pal- atability of beef from steer and young bull car-casses as influenced by electrical stimulation, subcutaneous fat thickness and marbling 显示文摘	RILEY R R SAVELL J W MURPHEY C E	1983	Journal of Animal Science1983，56，3：	1
3	National beef tenderness survey 显示文摘	MORGAN J B SAVELL J W HALE D S	1991	J Anita Sci1991，，69：	1
4	New treatments and shifting paradigms in differentiated thyroid cancer management显示文摘	CARTER W B TOURTELOT J B SAVELL J G	2011	Cancer Control2011，18，2：	1
5	The chilling of carcasses显示文摘	Savell J W Mueller S L Baird B E	2005	Meat Science2005，70，3：	1
6	Detection of quantitative trait loci for growth and beef carcass fatness traits in a cross between Bos taurus (Angus) and Bos indicus (Brahman) cattle显示文摘	Farnir F Savell J	2003	J Anim Sci2003，81，8：	1
7	Relationships between pork loin palatability traits and physical characteristics of cooked chops显示文摘	Hodgson R R Davis G W Smith G C Savell J W Cross R H	1991	J Anim Sci1991，69，：	1
8	Life Sign Decision SupportAlgorithms显示文摘	Savell C T Borsotto M Reifman J	2004	Stud Health Technol Inform2004，107，2：	1
9	Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle显示文摘	Wheeler T L Savell J W Cross H R	2006	Journal of Animal Science2006，68，11：	1
10	Reducing post mortem aging time of beef with electrical stimulation显示文摘	Savell J W		0，，：	1
11	Type III protein secretion is associated with death in lower respiratory and systemic Pseudomonas aeruginosa infections 显示文摘	Roy-Burman A Savel RH Racine S Swanson BL Revadi- gar NS Fujimoto J Sawa T Frank DW Wiener-Kronish JP	2001	J Infect Dis2001，183，12：	1
12	Perimysium thickness as an indicator of beef tenderness显示文摘	BROOKS J C SAVELL J W		0，，：	1
13	Biogenic amine formation in bottled beer显示文摘	Kalac P Savel J Krizek M	2002	Food Chemistry2002，79，4：	1
14	The chilling of carcasses显示文摘	Savell J W Mueller S L Baird B E	2005	Meat Science2005，70，：	1
15	Spray-chilling and carcass decontamination systems using lactic and acetic acid显示文摘	Hamby P L Savell J W Acuff G R	1987	Meat Science1987，21，：	1
16	Perimysium thickness as an indicator of beef tenderness显示文摘	Brooks J C Savell J W	2004	Meat Science2004，67，2：	1
17	Perimysium thickness as an indicator of beef tenderness 显示文摘	BROOKS J C SAVEL J W	2004	Meat Science2004，67，2：	1
18	A superconducting reversible rectifier that controls the motion of magnetic flux quanta显示文摘	Villegas J E Savel'ev S Nori F	2003	Science2003，302，5648：	1
19	Removing excess subcutaneous and internal fat from beef carcasses before chilling显示文摘	Savell J W R H Knapp M F Miller	1989	J Anim Sci1989，67，：	1
20	Comparison of the liver-protecting ability of some derivatives of betaine,choline,and methionine显示文摘	SAVEL J LEROI E	1964	Pathologie et Biologie1964，12，11121314：	1

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