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Page 1
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches.
Metabolites. 2022 May 24;12(6):472. doi: 10.3390/metabo12060472.
Metabolites. 2022.
PMID: 35736405
Free PMC article.
Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs.
Heimbuch ML, Van Buren JB, Epperson BS, Jepsen SM, Oliver KF, Nasados JA, Vinci DA, Larson M, Konetchy DE, Price WJ, Vierck KR, Legako JF, Loomas K, Insausti K, Bass PD, Colle MJ.
Heimbuch ML, et al. Among authors: vierck kr.
J Anim Sci. 2023 Jan 3;101:skad076. doi: 10.1093/jas/skad076.
J Anim Sci. 2023.
PMID: 36897807
Free PMC article.
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Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157.
Patil K, Adhikari M, Rubinelli P, Desiree K, Vierck KR, Acuff JC.
Patil K, et al. Among authors: vierck kr.
J Food Prot. 2024 May;87(5):100252. doi: 10.1016/j.jfp.2024.100252. Epub 2024 Mar 13.
J Food Prot. 2024.
PMID: 38484845
Free article.
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