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54篇 您的检索式：作者名="SAVELL J W"

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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	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
7	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
8	Reducing post mortem aging time of beef with electrical stimulation显示文摘	Savell J W		0，，：	1
9	Perimysium thickness as an indicator of beef tenderness显示文摘	BROOKS J C SAVELL J W		0，，：	1
10	The chilling of carcasses显示文摘	Savell J W Mueller S L Baird B E	2005	Meat Science2005，70，：	1
11	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
12	Perimysium thickness as an indicator of beef tenderness显示文摘	Brooks J C Savell J W	2004	Meat Science2004，67，2：	1
13	Perimysium thickness as an indicator of beef tenderness 显示文摘	BROOKS J C SAVEL J W	2004	Meat Science2004，67，2：	1
14	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
15	Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat显示文摘	Kolle B K McKenna D R Savell J W	2004	Meat Science2004，68，1：	1
16	Blade tenderization of four muscles from three weight-grade groups of beef显示文摘	Savell J W Smith G C Carpenter Z L	1977	Journal of Food Science1977，42，4：	1
17	The chilling of carcasses显示文摘	SAVELL J W MUELLER S L BAIRD B E		0，，：	1
18	Structural changes in electrical stimulation beef muscle显示文摘	SAVELL J W DUTSON T R SMITH G C	1978	Journal of Food Science1978，43，5：	1
19	The chilling of carcasses 显示文摘	SAVELL J W MUELLER S L BAIRD B E	2005	Meat Science2005，70，3：	1
20	Inventory routing with continuous moves 显示文摘	Savel S W P Song J H	2007	Computers and Operations Research2007，34，6：	1

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