REPRINTS, COPIES
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Ary, J. and B.B. McLean. 1946. Thawing and cooking lamb legs. Journal Home Economics 36: 646.
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Lamb, Mutton, Flavor, Sensory Evaluation
Batcher, O. M.; Dawson, E. H.; Pointer, M. T.; Gilpin, G. L. 1962. Quality Of Raw And Cooked Lamb Meat As Related To Fatness And Age Of Animal.
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Lamb, Storage, Connective Tissue, Fatty Tissue, Cooking Time, Cooking Loss, Evaporation Loss,
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Bauriedel, W. R.; Swank, M. G. 1962. Parasiticide Metabolism, Residue And Metabolism Of Radioactive 4-Tertbutyl-2-Chlorophenyl Methyl Methylphosphoramidate
Administered As A Single Oral Dose To Sheep. Journal Of Agricultural And Food Chemistry 10:150
Parasiticide, Sheep
Beermann, D.H.; Robinson,.T.F.; Byrem,.T.M.; Hogue,.D.E.; Bell,.A.W.; McLaughlin,.C.L. 1991December. Abomasal casein infusion and exogenous somatotropin enhance nitrogen utilization by growing lambs. J.Nutr. 121 (12):2020.2028.
Beriain, M.J., A. Horcada, A. Purroy, G. Lizaso, J. Chasco, and J.A. Mendizabal. 2000, December. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights. Journal Animal Science 78(12): 3070.
Blum, A. E.; Lichtenstein, H.; Murphy, E. W. 1966. Composition Of Raw And Roasted Lamb And Mutton. Ii. Amino Acids
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Meat, Roasting, Lamb Amino Acid, Mutton Amino Acid
Boggess,.M.V.; Wilson,.D.E.; Rothschild,.M.F.; Morrical,.D.G. 1991. National sheep improvement program: age adjustment of weaning weight. J.Anim.Sci. 69 (8): 3190.3201.
Boujenane,.I.; Bradford,.G.E.; Berger,.Y.M.; Chikhi,.A. 1991. Genetic and environmental effects on growth to 1 year and viability of lambs from a crossbreeding study of D'man and Sardi breeds. J.Anim.Sci. 69 (10): 3989.3998.
Bouton, P.E., P.V. Harris, and W.R. Shorthose. 1972. The effects of ultimate pH on ovine muscle: Water-holding capacity. Journal Food Science 27: 351
ultimate pH, aging, animal age, fiber, coraction state, heating, water-holding capacity, lamb
Bouton, P.E., P.V. Harris, and W.R. Shorthose. 1984. Electrical stimulation of mutton. Journal of Food Science 49: 1011.
Bradford, G.E. and G.M. Spurlock. 1964. Effects of castrating lambs on growth and body composition. Anim. Prod. 6: 291.
Brady, D. E.; Frei, P.; Hickman, C. W. 1942. Effect Of Freezing Rate On Quality Of Broiled Steaks. Food Research 7:388
Beef, Pork, Lamb, Freezing Rate, Frozen Beef, Frozen Lamb,
Frozen Pork
Bratzler, L. J.; Smith, H. D. 1963. A Comparison Of The Press Method With Taste-Panel And Shear Measurements Of Tenderness In Beef And Lamb Muscles
Journal of Food Science 28:99
Press Method, Beef Tenderness, Lamb Tenderness, Sensory Evaluation, Warner-Bratzler Shear Apparatus
Brennand,.C.P.; Lindsay,.R.C. 1992. Distribution of volatile branched.chain fatty acids in various lamb tissues. Meat.Sci. 31 (4): 411.421.
Brewer, M.S., R.A. Field, J.C. Williams, G.J. Miller, H.R. Cross, and J.L. Secrist. 1984. Qualities of chunked and formed lamb roasts. Journal of Food Science 49: 1376-1379.
Brock, R.M., J.P.J. Joubert, A. Hattingh, G. Mitchell, S.J. Newsholme, R.R. van der Veen, H.S. Hofmeyr, E.A. N. Engels, H.B. Groenewald and Pamela Hunter. 1983. Ovine wet carcass syndrome of unknown aetiology. S. Afr Tydskr Veek. 13(3): 194.
Busboom, J.R., G.J. Miller, R.a. Field, J.D. Crouse, M.L. Riley, G.E. Nelms, and C.L. Ferrell. 1981. Characteristics of fat from heavy ram and wether lambs. Journal Animal Science 52: 83.
Caporaso, F., J.D. Sink, P.S. Dimick, C.J. Mussinan, A. Sanderson. 1977. Volatile flavor constituents of oveine adipose tissue. Journal Agric. Food Chemistry 25: 1230.
Carpenter, Z.L., G.T. King, and M. Shelton. 1965. Determinants of lamb carcass cutability. Journal Animal Science 24: 861.
Caporaso, F., J.D. Sink, P.S. Dimick, C.J. Mussinan, and A. Sanderson. 1977. volatile flavor constituents of ovine adipose tissue. Journal Agric. Food Chemistry 25: 1230.
Carse, W.A. 1973. Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation. Journal Food Technology 8: 163-166.
Causey, K.; Hausrath, M. E.; Ramstad, P. E.; Fenton, F. 1950. Effect Of Thawing And Cooking Mehtods On Palatability And Nutritive Value Of Frozen Ground Meat. Iii. Lamb
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Frozen Lamb, Lamb, Dielectric Cooking, Cooking Time, Oven Broiled, Endpoint Temperature, Color,
Browning, Pan Broiled
Chappbell,.G.L.M.; Meyer,.A.L. 1991May. Production.oriented lamb marketing. ID.Univ.Ky.Coop.Ext.Serv. Lexington, Ky. : The Service. (102) 7 p.
Chrystall, B.B., C.E. devine, and K.G. Newton. 1981. Residual blood in lamb muscles. Meat Science 5: 339.
Chrystall, B.B. and C.J. Hagyard. 1976. Electrical stimulation and lamb tenderness. New Zealand Journal of Agricultural Research 19: 7 -11.
Clark, D. E.; Wright, F. C.; Hunt, L. M. 1967. Determination Of 2,4-D Residues In Animal Tissues. Journal Of Agricultural And Food Chemistry 15:171.
Herbicide, Sheep, Dichlorophenoxyacetic Acid
Clark, D. E.; Young, J. E.; Younger, R. L.; Hunt, L. M.; Mclaren, J. K. 1964. Animal Metabolism Of Herbicides, Fate Of 2,4-Dichlorophenoxyacetic Acid In Sheep Journal Of Agricultural And Food Chemistry 12:43
Dichlorophenoxyacetic Acid, Sheep, Herbicide
Cockett, N.E., S.P. Jackson, T.l. Shay, F. Farnir, S. Berghmans, G.D. Snowder, D.M. Nielsen, M. Georges. 1996July 12. Polar overdominance at the ovine callipyge locus. Science 273: 236.
Conan,.K. 1992. Off the rack. Restaurant.Bus. 91 (1): 75.79.
Committee On Cooking And Palatability Methods For Meat 1933February. Methods Of Cooking And Testing Meat For Palatability Cooperators By The Bureau Of Home Economics And Bureau Of Animal Industry, United States Department Of Agriculture
Cooking Method, Lamb, Pork, Ham, Veal, Roast, Searing, Beef
Cook, C. F. 1968. Rigor State, Freeze Condition, Ph, And Incubation Temperature And Their Influence On Color Development And Extract Release Volume In Ovine Muscle Homogenates. Journal Of Food Science 33:200.
Ovine, Sheep, Extract Release Volume, Color, Ph, Rigor Mortis, Freezing
Cook, C. F.; Langsworth, R. F. 1966. The Effect Of Pre-Slaughter Environmental Temperature And Post-Mortem Treatment Upon Some Characteristics Of Ovine Muscle. I. Shortening And Ph. Journal Of Food Science 31:497
Ovine, Postmortem, Temperature, Frozen Sheep, Sheep, Muscle Shortening
Cook, C. F.; Langsworth, R. F. 1966. The Effect Of Pre-Slaughter Environmental Temperature And Post-Mortem Treatment Upon Some Characteristics Of Ovine Muscle. Ii. Meat Quality. Journal Of Food Science 31:504.
Ovine, Shear Value, Sheep Exudate, Sheep Cooking Loss, Sheep Preslaughter Treatment, Sheep Postmortem, Longissimus Dorsi, Frozen Sheep
Cook, C. F.; Wright, R. G. 1966. Alterations In The Contracture Band Patterns Of Unfrozen And Prerigor Frozen Ovine Muscle Due To Variations In Post-Mortem Incubation Temperature. Journal Of Food Science 31:801
Ovine Postmortem, Sheep Freezing
Cooper, T. P. 1909. The Factors And Cost Of Board On Minnesota Farms
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Board Cost, Farm Produce, Horse Labor, Woman Labor, Man Labor, Grocery Cost, Whole Milk Consumption, Skim Milk, Milk Consumption, Butter, Fat Consumption, Cream, Milk, Egg Consumption, Pork, Meat, Poultry, Beef, Mutton
Coppinger, T.R.; Minton,.J.E.; Reddy,.P.G.; Blecha,.F. 1991July. Repeated restraint and isolation stress in lambs increases pituitary.adrenal secretions and reduces cell.mediated immunity.
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Skewer, Beef, Tenderness, Cooking Time, Oven Temperature, Roast, Cooking Loss, Lamb
Cover, S.; Dilsaver, E. M. 1947. Retention Of The B Vitamins In Beef And Lamb After Stewing. Ii. Thiamine. Journal Of The American Dietetic Association 23:613
Beef Thiamin, Lamb Stewing, Beef Stewing, Lamb Thiamin
Cover,-Sylvia. 1944October. Effect of fatness on tenderness of lamb. Bulletin / Texas Agricultural Experiment
Station ; no. 661. College Station, Tex. : Texas Agricultural Experiment
Station, 1944. 28 p. Experiment-Station-State-Agriculture
Cover, S.; Dilsaver, E. M. 1947, Retention Of The B Vitamins In Beef And Lamb After Stewing. V. Riboflavin. Journal Of The American Dietetic Association 23:865
Lamb Stewing, Beef Stewing, Beef Riboflavin, Lamb Riboflavin
Cover, S.; Dilsaver, E. M.; Hays, R. M. 1947. Retention Of The B Vitamins In Beef And Lamb After Stewing. Iii. Pantothenic Acid Journal Of The American Dietetic Association 23:693
Beef Pantothenic Acid, Lamb Pantothenic Acid
Cover, S.; Dilsaver, E. M.; Hays, R. M. 1947. Retention Of The B Vitamins In Beef And Lamb After Stewing. Iv. Niacin. Journal Of The American Dietetic Association 23:769.
Niacin, Niacin Papain-Takadiastase Extract, Cooking Method, Pressure Saucepan, Cooking Method, Boiling, Cooking Method, Simmered, Beef, Lamb, Vitamin B
Cover, S.; Dilsaver, E. M.; Hays, R. M. 1947. Retention Of The B Vitamins In Beef And Lamb After Stewing. Vi. Similarities And Differences Among The Four Vitamins
Journal Of The American Dietetic Association 23:962
Beef Vitamin B, Lamb Vitamin B, Beef Stewing, Lamb Stewing
Cramer, D.A. 1983. Chemical compounds implicated in lamb flavor. Food Technology :249-257.
Crouse, J.D. 1983May. The effects of breed, sex, slaughter weight, and age on lamb flavor. Food Technology : 264-268.
Cramer, D.A. and J.A. Marchello. 1964. Season and sex patterns in fat composition of growing lambs. Journal Animal Science 23: 1002.
Cramer, D.A., R.A. Barton, F.B. Shorland, and Z. Czochansks. 1967. A comparison of the effects of white clover (Trifolium repens) and of perennial rye grass (Lolium perenne) on fat composition and flavor of lamb. Journal Agric. Science (Cambridge) 69: 367.
Crouse, J.D. 1983. The effects of breed, sex, slaughter weight, and age on lamb flavor. Food Technology :264.
Crouse, J.D., R.A. Field, J.L. Chant JR., C.L. Ferrell, G.M. Smith and V.L. Harrison. 1978. Effect of dietary energy intake on carcass composition and palatability of different weight carcasses from ewe and ram labs. Journal Animal Science 47: 1207.
Crouse, J.D., J.R. Busboom, R.A. Field, and C.L. Ferrell. 1981. The effects of breed, diet, sex, location and slaughter weight on lamb growth, carcass composition and meat flavor. Journal Animal Science 53: 376.
Crouse,-J.D.; Busboom,-J.A.; Miller,-G.J. 1984. The relationship of carcass and meat lipid characteristics to lamb meat flavor. ARS-U-S-Dep-Agric-Agric-Res-Serv. Beltsville, Md. :
The Service. Dec 1984. (20) p. 33-34.
Crush, K. G. 1964. Commercial Animal And Yeast Extracts In Composite Food Products. I. An Examination Of Beef, Whale, Mutton, Chicken And Yeast Extracts By Paper Chromatography. Journal Of The Science Of Food And Agriculture 15:550.
Beef Extract, Whale Extract, Mutton Extract, Chicken, Yeast Extract, Paper Chromatography
Czochanska, Z., F.B. Shorland, R.A. Barton, and A.L. Rae. 1970. A note on the effect of the length of the resting period before slaughter on the intensity of flavor and odor of lamb. New Zealand Journal Agric. Res. 13: 662.
Devaney, G. M.; Munsell, H. E. 1935, Vitamin D Content Of Calf, Beef, Lamb, And Hog Liver. Journal Of Home Economics 27:240
Calf Liver Vitamin D, Beef Liver Vitamin D, Lamb Liver Vitamin D, Hog Liver Vitamim D
Duncan, W.R.HJ., A.K. Lough, G.A. Garton, and P. Brooks. 1974. Characterization of branched chain fatty acids from subcutaneous triacylglycerols of barley fed lambs. Lipids 9: 669.
Duren,.E.P.; Bulgin,.M.S. 1991. Feeding newborn lambs. Curr.Inf.Ser.Coop.Ext.Serv.Univ.Idaho. Moscow, Idaho : The Service. Nov 1991. (904) 3 p. Extension.Service.State.Agriculture
Earle, R. L.; Fleming, A. K. 1967. Cooling And Freezing Rates In Legs
Food Technology 21:79.
Freezing Curve, Heat Transfer Coefficient, Lamb, Mutton, Cooling Curve, Lamb Rate
Edwards,-J.W.; Cannell,-R.C.; Garrett,-R.P.;
Savell,-J.W.; Cross,-H.R.; Longnecker,-M.T. 1989. Using ultrasound, linear measurements and live fat
thickness estimates to determine the carcass composition of
market lambs. J-Anim-Sci. 67 (12): 3322-3330.
Ercanbrack, S.K.; Knight,.A.D. 1991December. Effects of inbreeding on reproduction and wool production of Rambouillet, Targhee, and Colombia ewes. J.Anim.Sci. 69 (12): 4734.4744.
Ewan, R. C.; Baumann, C. A.; Pope, A. L. 1968. Retention Of Selenium By Growing Lambs. Journal Of Agricultural And Food Chemistry 16:216
Lamb Selenium
Fahmy, M.H.; Boucher,.J.M.; Poste,.L.M.; Gregoire,.R.; Butler,.G.; Comeau,.J.E. 1992May. Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements. J.Anim.Sci. 70 (5):1365.1374.
Falk,.C.L. 1992February. Feasibility of operating a small scale kill floor, specialty butcher shop, and freezer and cold storage in Northern New Mexico. Journal of food distribution research. 23 (1): 159.
Field, R.A., J.C. Williams, C.L. Ferrell, J.D. Crouse, and J.E. Kunsman. 1978. Dietary alteration of palatability and fatty acids in meat from light and heavy weight ram lambs. Journal Animal Science 47: 858.
Field,-R.A.; Williams,-J.C.; Brewer,-M.S.;
Cross,-H.R.; Secrist,-J.L. 1984November. Influence of sex, NaCl, MSL, nitrite and storage on
sensory properties of restructured lamb roasts. J-Food-Qual. 7 (2): 121-129.
Field, R.A., M.L. Riley and M.P. Botkin. 1967. Effect of sex and ram weight on composition of lambs. Journal Animal Science 26: 894.
Field, R.A., J.C. Williams and G.J. Miller. 1983May. The effect of diet on lamb flavor. Food Technology : 258-263.
Fleming, A. K. 1969. Calorimetric Properties Of Lamb And Other Meats Journal Of Food Technology 4:199
Lamb Enthalpy, Enthalpy Temperature Data, Lamb Brain, Lamb Kidney, Veal, Calf
Fleming, A. K.; Earle, R. L. 1968. Cooling And Freezing Of Lamb And Mutton Carcasses. 2. Weight Loss During Cooling. Food Technology 22:100
Ford, A.L., R.J. Park, and R.L. McBride. 1975. Effects of a protected lipid supplement on flavor properties of sheep meats. Journal Food Science 40: 436.
Gannon, N.; Link, R. P.; Decker, G. C. 1959. Pesticide Residues In Meat, Storage Of Dieldrin In Tissues Of Steers, Hogs, Lambs, And Poultry Fed Dieldrin In Their Diets
Journal Of Agricultural And Food Chemistry 7:826
Pesticide, Meat Dieldrin, Beef Dieldrin, Hog Dieldrin, Lamb Dieldrin, Poultry Dieldrin
Gama,.L.T.; Dickerson,.G.E.; Young,.L.D.; Leymaster,.K.A. 1991July. Genetic and phenotypic variation in sources of preweaning lamb mortality. J.Anim.Sci. 69 (7):2744.2753.
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Garrett,-R.P.; Savell,-J.W.; May,-S.G.;
Johnson,-H.K.; Cross,-H.R. 1990May. Role of yield grade and carcass weight on the
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Garrett,.R.P. ; Savell,.J.W.; Cross,.H.R.; Johnson,.H.K. 1992. Yield grade and carcass weight effects on the cutability of lamb carcasses fabrictaed into innovative style subprimals. Journal of animal science. 70 (6): 1829.1839.
Garrett, R.P., J.W. Edwards, J.W. Savell, and J.D. Tatum. 1992. Evalution of the Hennessy grading probe to predict yields of lamb carcasses fabricated to multiple end points. Journal Animal Science 70: 1146-1152.
Garton, G.A., F. D. De B. Hovell, and W.R. H. Duncan. 1972. Influence of dietary volatile fatty acids on the fatty acid composition of lamb triglycerides, with special reference ot the effect of propionate on the presence of branched chain components. British Journal Nutrition 28: 409.
Gatterdam, P. E.; Woziniak, L. A.; Bullock, W. M.; Parks, G. L.; Boyd, J. E. 1967. Absorption, Metabolism, And Excretion Of Tritium-Labled Famphur In The Sheep And Calf. Journal Of Agricultural And Food Chemistry 15:845
Tritium Famphur, Sheep Famphur, Calf Famphur
Geesink, G.H., a.-D. Bekhit, and R. Bickerstaffe. 2000November. Rigor temperature and meat quality characteristics of lamb longissimus muscle. Journal animal Science 78: 2842.
Gorbach, S. G.; Christ, O. E.; Kellner, H. M.; Kloss, G.; Borner, E. 1968. Metabolism Of Endosulfan In Milk Sheep. Journal Of Agricultural And Food Chemistry 16:950
Sheep Milk, Endosulfan
Grau, F.H., I.J. Eustace, and B.A. Bill. 1985. Microbial flora of lamb carcasses stored at 0C in packs flushed with nitrogen or filled with carbon dioxide. Journal Food Science 50: 482.
Griffin, C.L.; Savell,-J.W.; Smith,-G.C.;
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Drip Loss, Mutton, Water, Protein, Fat, Ash, Beef, Veal, Gravy, Cooking Time, Beef, Oven
Temperature, Pan Broiled
Guilbert, H. R.; Miller, R. F.; Hughes, E. H. 1937. The Minimum Vitamin A And Carotene Requirement Of Cattle, Sheep And Swine. Journal Of Nutrition 13:543
Cattle, Sheep, Swine, Vitamin A, Carotene
Haas, M. C.; Bratzler, L. J. 1965. Determination Of Myoglobin Oxygenation Rates In Pork, Beef, And Lamb By Mun Sell And Reflectance Colorimetry. Journal Of Food Science 30:64.
Beef, Color, Pork, Color, Lamb, Meat, Color, Myoglobin, Munsell Disk , Longissimus Dorsi, Gardner Color Difference Meter
Hall, L. D. 1910July. Market Classes And Grades Of Meat.
Agricultural Experiment Station, University Of Illinois, Urbana, Illinois.
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Hog, Lamb, Mutton, Pork, Beef, Grade, Veal
Halleck, F. E.; Ball, C. O.; Stier, E. F. 1958. Factors Affecting Quality Of Prepackaged Meat. Iv. Microbiological Studies. C. Effects Of Initial Bacteria Count, Kind Of Meat, Storage Time, Storage Temperature, Antioxidants, And Antibiotics On The Rate Of Bacterial Growth In Packaged Meat.
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Packaged Meat, Meat, Storage, Meat, Lactobacillus, Meat, Pseudomonas Achromobacter, Streptomycin, Penicillin, Lamb, Meat, Bacteria, Lamb, Meat, Pseudomonas Achromobacter, Lamb, Meat, Lactobacillus, Pork, Bacteria, Pork, Pseudomonas Achromobacter, Pork, Lactobacilluseat Bacteria, Antioxidant
Harris, L. E.; Madsen, M. A.; Greenwood, D. A.; Shupe, J. L.; Raleigh, R. J. 1958.
Fluorine Tolerance Of Lambs, Effect Of Various Levels And Sources Of Fluorine In The Fattening Ration Of Columbia, Rambouillet, And Targhee Lambs. Journal Of Agricultural And Food Chemistry 6:365.
Fluorine Tolerance, Lamb, Diet, Fattening
Helser,-Maurice-David, 1890- 1921.Dressing and cutting lamb and mutton on the farm.Circular / Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts ; no. 71.
Circular (Iowa State College. Agricultural Experiment Station) ; no. 71.Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1921.p. 16
Henderson, L. M.; Waisman, H. A.; Elvehjem, C. A. 1941. The Distribution Of Pyridoxine (Vitamin B6) In Meat And Meat Products. Journal Of Nutrition 21:589.
Albino Rat, Beef, Brain, Fried Beef, Chicken, Poultry, Yellow Corn, Beef Liver, Beef Lung, Beef Kidney, Beef Spleen, Pyridoxine, Vitamin B6, Milk, Wheat Germ, Beef Tongue, Salmon, Fish, Cod, Veal, Pork, Liver, Lamb Liver, Pork, Kidney, Lamb
Hendrickson,.O.Q. 1991. Abundance and activity of N2.fixing bacteria in decaying wood. Can.J.For.Res.J.Can.Rech.For. 21 (9): 1299.1304.
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Rumen Microbiology, Formation Of Short-Chain Fatty Acids From Cellulsoe, Starch, And Metabolic Intermediates By Ovine And Bovine Rumen Microorganisms. Journal Of Agricultural And Food Chemistry 4:952.
Ovine, Fatty Acid, Cellulose Metabolism, Starch Metabolism, Starch Metabolism, Ovine, Rumen Microorganism, Beef, Rumen Microorganism
Hickman, C.-W. (Cuthbert Wright), 1888-; Rinehart,-Edward-Franklin, 1883- 1922. Lamb feeding experiments 1921-1922 Circular / University of Idaho, Agricultural Experiment Station ; no. 29.
Circular (Idaho Agricultural Experiment Station) ; no. 29. Moscow, Idaho : University of Idaho, Agricultural Experiment Station, 1922. 8 p. : ill.
Hickman, C.-W. (Cuthbert Wright), 1888-; Rinehart,-Edward-Franklin, 1883-; Johnson, A.-W. (Alva William). 1921. Lamb feeding experiments 1920-1921. Circular / University of Idaho, Agricultural Experiment Station ; no. 18. Circular (Idaho Agricultural Experiment Station) ; no. 19. Moscow, Idaho : University of Idaho, Agricultural Experiment Station, 1921. [4] p.
Hill, F. 1962. Xanthophyll pigmentation in sheep fat. Nature 194: 865.
Hill, J. E.; Leitman, J. D.; Sunderland, J. E. 1967. Thermal Conductivity Of Various Meats. Food Technology 21(8):91(1143)
Thermal Conductivity, Beef, Pork, Lamb Leg, Veal, Leg, Moisture, Beef, Grade
Hill, J. E.; Sunderland, J. E. 1967. Equilibrium Vapor Pressure And Latent Heat Of Sublimation For Frozen Meats. Food Technology 21(9):113(1276)
Lamb, Ice, Veal, Beef, Steak, Chicken, Chicken, Poultry, Dark-Cutting Meat, Latent Heat Of Sublimation, Equilibrium Vapor Pressure, Frozen Meat, Pork
Hiner, R. L.; Gaddis, A. M.; Hankins, O. G. 1951. Effect Of Methods Of Protection On Palatability Of Freezer-Stored Meat. Food Technology 5:223
Beef, Pork, Lamb, Freezing, Storage Temperature, Weight Loss, Fat Flavor, Flavor, Tenderness, Packaging, Vacuum Packaging, Lard Dipped, Cellophane
Hoffman, G. and P.W. Meijboom. 1968. Isolation of two isomeric 2,6-nonadienals and two isomeric 4-heptenals from beef and mutton tallow. Journal American Oil Chemical Society 45: 468.
Hofstrand, J.; Jacobson, M. 1960. The Role Of Fat In The Flavor Of Lamb And Mutton As Tested With Broths And With Depot Fats. Food Research 25:706
Lamb, Meat, Fat, Lamb, Meat, Flavor, Mutton, Fat, Mutton, Flavor, Lamb, Meat, Depot Fat, Mutton, Depot Fat
Holcombe,.D.W.; Krysl,.L.J.; Judkins,.M.B.; Hallford,.D.M. 1992February. Growth performance, serum hormones, and metabolite responses before and after weaning in lambs weaned at 42 days of age: effect of preweaning milk and postweaning alfalfa or grass hay diets. J.Anim.Sci. 70 (2):403.411.
Holmes, A. D.; Tripp, F.; Satterfield, G. H. 1936. Beef, Hog, Calf, And Lamb Livers As Sources Of Vitamin A. Food Research 1:443
Vitamin A, Antimony Trichloride, Color, Embryo, Chick, Poultry, Poultry, Liver, Beef, Hog, Lamb, Lovibond Blue, Fat, Adipose Tissue, Bull, Cow, Ox,
Steer, Vitamin A Deficiency, Calf, Colostrum, Milk, Breed, , Cook, Pan Fried Meat, Storage
Hopkins,.D.L.; Jackson,.R.B.; Saunders,.K.L.1991. Reduction of testicular parnechyma at marking: effect on lamb growth, carcass fatness and sexual development. Aust.J.Exp.Agric. 31 (5)
Hopkins, H. T.; Murphy, E. W. 1962. Mineral Content Of Meats. Mineral Elements In Adipose Tissue Of Lamb And Pork. Journal Of Agricultural And Food Chemistry 10:515
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