Treffer 1 - 5 von 5 für Suche 'Jack Redifer', Suchdauer: 0,66s Treffer weiter einschränken
  1. 1
    Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines

    Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines von Redifer, Jack D, Beever, Jon E, Stahl, Chad A, Boler, Dustin D, Dilger, Anna C

    Veröffentlicht in Journal of animal science

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  2. 2
    Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills

    Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills von Anna C. Dilger, Bailey Harsh, Dani C Shirey, Erin Bryan, Jack Redifer

    Veröffentlicht in Meat and muscle biology

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  3. 3
    41 Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes

    41 Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes von Redifer, Jack, Beever, Jon, Stahl, Chad, Boler, Dustin, Dilger, Anna

    Veröffentlicht in Journal of animal science

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  4. 4
    Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes

    Characterizing the amount and variability of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes von Redifer, Jack, Beever, Jon, Stahl, Chad, Boler, Dustin, Dilger, Anna

    Veröffentlicht in Journal of animal science

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  5. 5
    End-point temperature and tenderness variability in pork and beef cooked to varying degrees of doneness using sous-vide style immersion heaters and grills

    End-point temperature and tenderness variability in pork and beef cooked to varying degrees of doneness using sous-vide style immersion heaters and grills von Dilger, Anna C., Harsh, Bailey, Shirey, Dani C, Bryan, Erin, Redifer, Jack

    Veröffentlicht in Meat and muscle biology

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