المؤلفون: Wells, J.E., Shackelford, S.D., Berry, E.D., Kalchayanand, N., Bosilevac, J.M., Wheeler, T.L.

المصدر: Journal of Food Protection ; volume 74, issue 10, page 1611-1617 ; ISSN 0362-028X

الاتاحة: http://dx.doi.org/10.4315/0362-028x.jfp-11-160
https://api.elsevier.com/content/article/PII:S0362028X2211567X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0362028X2211567X?httpAccept=text/plain
http://meridian.allenpress.com/jfp/article-pdf/74/10/1611/1683923/0362-028x_jfp-11-160.pdf

المؤلفون: Wells, J.E., Bosilevac, J.M., Kalchayanand, N., Arthur, T.M., Shackelford, S.D., Wheeler, T.L., Koohmaraie, M.

المصدر: Journal of Food Protection ; volume 72, issue 7, page 1457-1462 ; ISSN 0362-028X

الاتاحة: http://dx.doi.org/10.4315/0362-028x-72.7.1457
https://api.elsevier.com/content/article/PII:S0362028X22004252?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0362028X22004252?httpAccept=text/plain
http://meridian.allenpress.com/jfp/article-pdf/72/7/1457/1680289/0362-028x-72_7_1457.pdf

المؤلفون: Wells, J.E., Shackelford, S.D., Berry, E.D., Kalchayanand, N., Guerini, M.N., Varel, V.H., Arthur, T.M., Bosilevac, J.M., Freetly, H.C., Wheeler, T.L., Ferrell, C.L., Koohmaraie, M.

المصدر: Journal of Food Protection ; volume 72, issue 8, page 1624-1633 ; ISSN 0362-028X

الاتاحة: http://dx.doi.org/10.4315/0362-028x-72.8.1624
https://api.elsevier.com/content/article/PII:S0362028X22004495?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0362028X22004495?httpAccept=text/plain
http://meridian.allenpress.com/jfp/article-pdf/72/8/1624/1679641/0362-028x-72_8_1624.pdf

المؤلفون: WALKER, L.T., SHACKELFORD, S.D., BIRKHOLD, S.G., SAMS, A.R.

المصدر: Poultry Science ; volume 74, issue 1, page 176-186 ; ISSN 0032-5791

الاتاحة: http://dx.doi.org/10.3382/ps.0740176
https://api.elsevier.com/content/article/PII:S0032579119457131?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0032579119457131?httpAccept=text/plain
http://academic.oup.com/ps/article-pdf/74/1/176/4543130/poultrysci74-0176.pdf

المؤلفون: Santos, C.C., Zhao, J., Dong, X., Lonergan, S.M., Huff- Lonergan, E., Outhouse, A., Carlson, K.B., Prusa, K.J., Fedler, C.A., Yu, C., Shackelford, S.D., King, D.A., Wheeler, T.L.

المساهمون: National Pork Board

المصدر: Meat Science ; volume 145, page 79-85 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2018.05.021
https://api.elsevier.com/content/article/PII:S0309174018301876?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174018301876?httpAccept=text/plain

المؤلفون: Duan, Q., Tait, R.G., Schneider, M.J., Beitz, D.C., Wheeler, T.L., Shackelford, S.D., Cundiff, L.V., Reecy, J.M.

المصدر: Meat Science ; volume 106, page 25-30 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2015.03.020
https://api.elsevier.com/content/article/PII:S0309174015000819?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174015000819?httpAccept=text/plain

المؤلفون: Shackelford, S.D., King, D.A., Hales, K.E., Wheeler, T.L.

المصدر: Meat Science ; volume 101, page 135 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2014.09.084
https://api.elsevier.com/content/article/PII:S0309174014003738?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174014003738?httpAccept=text/plain

المؤلفون: King, D.A., Wheeler, T.L., Shackelford, S.D., Koohmaraie, M.

المصدر: Improving the Sensory and Nutritional Quality of Fresh Meat ; page 61-88 ; ISBN 9781845693435

الاتاحة: http://dx.doi.org/10.1533/9781845695439.1.61
https://api.elsevier.com/content/article/PII:B9781845693435500030?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9781845693435500030?httpAccept=text/plain
http://woodhead.metapress.com/index/L83J6065P8U0651L.pdf

المؤلفون: Kerry, J.P., Ledward, Emeritus D.A., Aaslyng, M.D., Greenwood, P.L., Dunshea, F.R., King, D.A., Wheeler, T.L., Shackelford, S.D., Koohmaraie, M., Mancini, R.A., Elmore, J. Stephen, Mottram, Donald S., Huff-Lonergan, E., Biesalski, H.K., Nohr, D., O'Sullivan, M.G., Mullen, Anne Maria, Pannier, Liselotte, Hamill, Ruth, Cairns, M.T., Bishop, S.C., Karamichou, E., Simm, G., Lambe, N., Bünger, L., Navajas, E., Roehe, R., Barendse, W., Nuernberg, K., Mourot, J., O'Grady, M.N., Braghieri, A., Napolitano, F., McMillin, K.W., Hoffman, L.C., Allen, Paul, Pomar, C., Marcoux, M., Gispert, M., Font i Furnols, M., Daumas, G., Segtnan, Vegard H., Hildrum, Kjell Ivar, Wold, Jens Petter, James, S.J., James, C.

المصدر: Improving the Sensory and Nutritional Quality of Fresh Meat ; page xv-xix ; ISBN 9781845693435

الاتاحة: http://dx.doi.org/10.1016/b978-1-84569-343-5.50030-3
https://api.elsevier.com/content/article/PII:B9781845693435500303?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9781845693435500303?httpAccept=text/plain

المؤلفون: Grayson, A.L., Shackelford, S.D., McKeith, R.O., King, D.A., Miller, R.K., Wheeler, T.L.

المصدر: Meat Science ; volume 96, issue 1, page 466 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2013.07.093
https://api.elsevier.com/content/article/PII:S0309174013004233?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174013004233?httpAccept=text/plain

المؤلفون: McKeith, R.O., King, D.A., Grayson, A.L., Shackelford, S.D., Savell, J.W., Wheeler, T.L.

المصدر: Meat Science ; volume 96, issue 1, page 476 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2013.07.116
https://api.elsevier.com/content/article/PII:S0309174013004464?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174013004464?httpAccept=text/plain

المؤلفون: King, D.A., Shackelford, S.D., Rodriguez, A.B., Wheeler, T.L.

المصدر: Meat Science ; volume 87, issue 1, page 26-32 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2010.08.013
https://api.elsevier.com/content/article/PII:S0309174010003281?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174010003281?httpAccept=text/plain

المؤلفون: King, D.A., Shackelford, S.D., Wheeler, T.L., Pfeiffer, K.D., Mehaffey, J.M., Miller, M.F., Nickelson, R., Koohmaraie, M.

المصدر: Meat Science ; volume 83, issue 4, page 782-787 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2009.08.021
https://api.elsevier.com/content/article/PII:S0309174009002526?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174009002526?httpAccept=text/plain

المؤلفون: Koohmaraie, M., Arthur, T.M., Bosilevac, J.M., Guerini, M., Shackelford, S.D., Wheeler, T.L.

المصدر: Meat Science ; volume 71, issue 1, page 79-91 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2005.03.012
https://api.elsevier.com/content/article/PII:S0309174005001142?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174005001142?httpAccept=text/plain

المؤلفون: Shackelford, S.D., Wheeler, T.L., Koohmaraie, M.

المصدر: Meat Science ; volume 69, issue 3, page 409-415 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2004.08.011
https://api.elsevier.com/content/article/PII:S0309174004002189?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174004002189?httpAccept=text/plain

المؤلفون: Shackelford, S.D, Wheeler, T.L, Koohmaraie, M

المصدر: Meat Science ; volume 68, issue 3, page 371-381 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2004.01.013
https://api.elsevier.com/content/article/PII:S0309174004001044?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174004001044?httpAccept=text/plain

المؤلفون: Wheeler, T.L., Vote, D., Leheska, J.M., Shackelford, S.D., Belk, K.E., Wulf, D.M., Gwartney, B.L., Koohmaraie, M.

المصدر: Animal Science Faculty Publications

مصطلحات موضوعية: beef, classification, grading, instrumentation, quality, tenderness, Meat Science

وصف الملف: application/pdf

Relation: https://openprairie.sdstate.edu/ans_pubs/41; https://openprairie.sdstate.edu/context/ans_pubs/article/1042/viewcontent/The_efficacy_of_three_objective_systems_for_identifying_beef.pdf

الاتاحة: https://openprairie.sdstate.edu/ans_pubs/41
https://openprairie.sdstate.edu/context/ans_pubs/article/1042/viewcontent/The_efficacy_of_three_objective_systems_for_identifying_beef.pdf

المؤلفون: Shackelford, S.D., Koohmaraie, M., Savell, J.W.

المصدر: Meat Science ; volume 37, issue 2, page 195-204 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/0309-1740(94)90080-9
https://api.elsevier.com/content/article/PII:0309174094900809?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:0309174094900809?httpAccept=text/plain

المؤلفون: Miller, M.F., Ahmed, P.O., Shackelford, S.D., Haydon, K.D., Reagan, J.O.

المصدر: Meat Science ; volume 33, issue 2, page 231-244 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/0309-1740(93)90061-l
https://api.elsevier.com/content/article/PII:030917409390061L?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:030917409390061L?httpAccept=text/plain

المؤلفون: Griffin, C.L., Shackelford, S.D., Stiffler, D.M., Smith, G.C., Savell, J.W., Brasington, C.F.

المصدر: Meat Science ; volume 31, issue 3, page 279-286 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/0309-1740(92)90058-c
https://api.elsevier.com/content/article/PII:030917409290058C?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:030917409290058C?httpAccept=text/plain