Zobrazeno 1 - 10
of 10
pro vyhledávání: '"M. R. Phelps"'
Autor:
Andrea J. Garmyn, Gretchen Mafi, J. C. Brooks, Jerrad F. Legako, Mark Miller, M. R. Phelps, Susan Duckett, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S. consumers
Externí odkaz:
https://doaj.org/article/a36ff1fe23954f2781da3164bde5e25e
Autor:
J.C. Brooks, M. F. Miller, Andrea J. Garmyn, Jerrad F. Legako, M. R. Phelps, J. T. Milopoulos
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesDifferences in production practices based on country of origin create distinct differences in palatability of lamb from both the loin and the leg. The objective of this study was to identify volatile compounds which influence flavor across
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b37ddf51c4139f09cd90a0dfda394d2
https://doi.org/10.22175/mmb.10744
https://doi.org/10.22175/mmb.10744
Autor:
A. G. McKeith, Chad Carr, M. R. Phelps, Jennifer N. Martin, J.C. Brooks, J. A. Campbell, M. F. Miller, Andrea J. Garmyn
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1, Pp 64-74 (2018)
Lamb was sourced from 3 countries [Australia (AUS), New Zealand (NZ), and United States (US)] representing 2 muscle types (semimembranosus and longissimus lumborum) to evaluate the palatability of lamb loin and leg chops according to US consumers (n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd67a3ee2d0f0960352a3e5482c3189e
https://doi.org/10.22175/mmb2017.10.0051
https://doi.org/10.22175/mmb2017.10.0051
Autor:
Travis G. O’Quinn, Susan K. Duckett, Andrea J. Garmyn, Gretchen G. Mafi, M. R. Phelps, Jerrad F. Legako, M. F. Miller, J.C. Brooks
Publikováno v:
Meat and Muscle Biology. 2
Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S. consumers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed46b607f114cb8c48f85bdb2edd7901
https://doi.org/10.22175/mmb2017.09.0045
https://doi.org/10.22175/mmb2017.09.0045
Publikováno v:
Meat and Muscle Biology. 1:15-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e75004e0452e301f397a6d7cd626e12
https://doi.org/10.22175/rmc2017.014
https://doi.org/10.22175/rmc2017.014
Publikováno v:
Meat and Muscle Biology. 1:6-6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1703daaf9199c7c2039084047f547e45
https://doi.org/10.22175/rmc2016.006
https://doi.org/10.22175/rmc2016.006
Publikováno v:
Meat and Muscle Biology. 1:14-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df600e1274fc3c747ab158da0a568102
https://doi.org/10.22175/rmc2017.013
https://doi.org/10.22175/rmc2017.013
Publikováno v:
Meat Science. 112:113
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f296ceb6b07c2cf5cb193c307290886c
https://doi.org/10.1016/j.meatsci.2015.08.034
https://doi.org/10.1016/j.meatsci.2015.08.034
Autor:
M R, Phelps, H N, Godwin
Publikováno v:
American journal of hospital pharmacy. 35(1)
The process by which a 530-bed university hospital reduced, from three to one, the number of parenteral cephalosporins in its formulary is discussed. In January 1975, cephapirin sodium was added to the formulary which already included cefazolin sodiu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5b698705fb071f03f1d112f8d7cef984
https://pubmed.ncbi.nlm.nih.gov/623122
https://pubmed.ncbi.nlm.nih.gov/623122
Autor:
M R, Phelps, S J, White
Publikováno v:
Hospital pharmacy. 12(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fba8e510de6b56f7151d18d5fda2f0c9
https://pubmed.ncbi.nlm.nih.gov/10305435
https://pubmed.ncbi.nlm.nih.gov/10305435