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  1. 1
    Fatty Acid Composition of Meat Animals as Flavor Precursors

    Fatty Acid Composition of Meat Animals as Flavor Precursors by Thu Dinh, Virell To, Wes Schilling

    Published 2021-08-01
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  2. 2
    Proteomic Characterization of Normal and Woody Breast Meat from Broilers of Five Genetic Strains

    Proteomic Characterization of Normal and Woody Breast Meat from Broilers of Five Genetic Strains by Daniel Antonelo, Haining Zhu, Jasmine Hendrix, Jing Chen, Morgan Von Staden, Shuting Li, Surendranath P. Suman, Virell To, Wei Zhai, Wes Schilling, Xue Zhang, Yan Campbell

    Published 2020-05-01
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