Author/Creator: MacAdam, J. / Journal: Meat science - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator MacAdam, J. Journal Meat science

1. Comparison of proximate composition, ph and fatty acids of beef ribeye steaks from forage and conventional feedlot finished cattle. (February 2016)

Authors:: Chail, A.; Legako, J.F.; Martini, S.; Ward, B.; MacAdam, J.
Journal:: Meat science
Issue:: Volume 112(2016:Feb.)
Page Start:: 147
Record Type:: Journal Article
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2. Consumer sensory evaluation of forage and conventional feedlot finished beef ribeye steaks. (March 2015)

Authors:: Chail, A.; Legako, J.; Martini, S.; MacAdam, J.
Journal:: Meat science
Issue:: Volume 101(2015:Mar.)
Page Start:: 120
Record Type:: Journal Article
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3. Effect of beef finishing diet and retail display on oxidative volatile compounds and their relationship with beef color. (February 2016)

Authors:: Gardner, T.; Legako, J.; Murphy, T.; Yardley, K.; Chail, A.; MacAdam, J.
Journal:: Meat science
Issue:: Volume 112(2016:Feb.)
Page Start:: 147
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗