Smoke flavor as related to phenol, carbonyl and acid content of bologna von Bratzler, L.J, Spooner, M.E, Weatherspoon, J.B, Maxey, J.A

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Effect of Mineral Supplementation on Pork Muscle Color as Measured by Spectrophotometry and Disk Colorimetry von Henry, W. E, Bratzler, L. J

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Inorganic Elements in Beef Muscle and Their Relative Degree of Binding in Aqueous Beef Muscle Extracts von Assaf, S. A, Bratzler, L. J

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Influence of various traits upon live and carcass value for hogs von Pearson, A.M, Hayenga, M.L, Geifner, R.G, Bratzler, L.J, Merkel, R.A

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Physical and Chemical Relationships of Pork Carcasses von Henry, W. E, Bratzler, L. J, Luecke, R. W

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The Relationship between Live Hog Scores and Carcass Measurements von Bratzler, L. J, Margerum, E. P., Jr

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Use of Antipyrine in Nutritional and Meats Studies with Cattle von Wellington, G. H, Reid, J. T, Bratzler, L. J, Miller, J. I

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Specific Gravity as an Objective Measure of Marbling von Orme, L. E, Pearson, A. M, Bratzler, L. J, Magee, W. T

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Effect of Repeated Injections of Iron-Dextran upon Blood Hemoglobin and Hematocrit and upon the Iron and Myoglobin Concentration and Color of the Semimembranosus Muscle of Swine von Henry, W. E, Miller, E. R, Bratzler, L. J

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Some Lumbar Lean Measures as Related to Swine Carcass Cut-Outs and Loin Eye Area von Pearson, A. M, Deans, R. J, Bratzler, L. J

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The Effect of Testosterone and Castration on the Growth and Carcass Characteristics of Swine von Bratzler, L. J, Soule, R. P., Jr, Reineke, E. P, Paul, Pauline

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Effect of Slaughter Weight upon the Processing Characteristics, Quality and Consumer Acceptability of Pork Carcasses and Cuts von Emerson, J. A, Pearson, A. M, Hoefer, J. A, Magee, W. T, Bratzler, L. J

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Relationships among Performance Traits of Grade Hereford Bulls von Magee, W. T, Merkel, R. A, Bratzler, L. J, Pearson, A. M, Kemp, K. E

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The Fat-Lean Ratio in the Rough Loin as a Tool in Evaluation of Pork Carcasses von Pearson, A. M, Bratzler, L. J, Hoefer, J. A, Price, J. F, Magee, W. T, Deans, R. J

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A Comparison of the Live Probe and Lean Meter for Predicting Various Carcass Measurements of Swine von Pearson, A. M, Price, J. F, Hoefer, J. A, Bratzler, L. J, Magee, W. T

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Some Factors Affecting Carcass Grade in Steers von Magee, W. T, Nelson, R. H, Branaman, G. A, Bratzler, L. J, Pearson, A. M

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The Effect of Thiouracil on Efficiency of Gains and Carcass Quality in Swine von McMillen, W. N, Reineke, E. P, Bratzler, L. J, Francis, M. J

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Benzo(a)pyrene in smoked meat products von Rhee, K.S, Bratzler, L.J

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Changes in various protein properties of pork muscle during the smoking process von Randall, C.J, Bratzler, L.J

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Effect of smoking process on solubility and electrophoretic behavior of meat proteins von Randall, C.J, Bratzler, L.J

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