356 results on '"Hopkins, D. L."'
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2. Possible Role of Xylella fastidiosa in Citrus Blight
3. Pathogenic and Molecular Relationships among Strains of Xylella fastidiosa from Grapevine and American Elder
4. Targeted Dance Program for Improved Mobility in Multiple Sclerosis
5. Defect Detection in Bonded Structures Using the Reverberant Wavefield
6. Biological Control of Citrus Huanglongbing with EB92-1, a Benign Strain of Xylella fastidiosa
7. The Culture of Amœba proteus in a Known Salt Solution
8. Observations on the Life-History of Amœba proteus
9. The Effect of Hydrogen-ion Concentration on Locomotion and Other Life-Processes in Amoeba Proteus
10. Interventions to improve the tenderness of fresh meat: a future prospect for camel meat research.
11. The 49th Annual Meeting Eastern Branch Entomological Society of America Boston, MA
12. THE CULTURE OF AMOEligBA PROTEUS IN A KNOWN SALT SOLUTION
13. OBSERVATIONS ON THE LIFE-HISTORY OF AMOEligBA PROTEUS
14. Post-mortem muscle proteolysis and meat tenderness.
15. Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers
16. The 49th Annual Meeting Eastern Branch Entomological Society of America Boston, MA
17. The value of objective online measurement technology: Australian red meat processor perspective
18. Maintaining the appeal of Australian lamb to the modern consumer
19. Genetic correlations between wool traits and meat quality traits in Merino sheep1
20. The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components1
21. Genetic correlations between wool traits and carcass traits in Merino sheep1
22. Toxicity of picloram (4-amino-3,5,6-trichloropicolinic acid) to life stages of the rainbow trout
23. Acute and chronic toxicity of triclopyr triethylamine salt toDaphnia magna Straus
24. Acute and chronic toxicity of technical picloram (4-amino-3,5,6-trichloropicolinic acid) toDaphnia magna straus
25. Increasing omega-3 levels in meat from ruminants under pasture-based systems.
26. Particle size analysis: Effect of homogenization speed
27. Why is muscle metabolism important for red meat quality? An industry perspective
28. The effect of pH decline rate on the meat and eating quality of beef carcasses
29. Genotype and age effects on sheep meat production. 3. Meat quality
30. Surface-Adaptive Ultrasound (SAUL) for phased-array inspection of composite specimens with curved edges and complex geometry
31. The prediction of meat yield in lamb carcasses using primal cut weights, carcass measures and the Hennessy Grading Probe
32. Comparison of two instruments (G2 Tenderometer and a Lloyd Texture analyser) for measuring the shear force of cooked meat
33. Processing technology changes in the Australian sheep meat industry: an overview
34. Influence of finishing systems and sampling site on fatty acid composition and retail shelf-life of lamb
35. Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses
36. Prime Australian lamb supplies key nutrients for human health
37. Measuring the shear force of lamb meat cooked from frozen samples: comparison of two laboratories
38. Quality of lamb meat from the Information Nucleus Flock
39. Fat depth, muscle depth, fat score and wool growth in Merino dams selected for high or low clean fleece weight and bodyweight
40. Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep
41. First Report of Bacterial Leaf Scorch Caused by Xylella fastidiosa on Southern Highbush Blueberry in Florida
42. WELDING PROCESS FEEDBACK AND INSPECTION OPTIMIZATION USING ULTRASONIC PHASED ARRAYS
43. Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality
44. Intramuscular fat levels in sheep muscle during growth
45. Genotype and age effects on sheep meat production. 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights
46. Some important changes in the Australian sheep meat processing industry
47. An industry applicable model for predicting lean meat yield in lamb carcasses
48. Effects of sodium chloride and betaine on hydration status of lambs at slaughter
49. The impact of clean fleece weight and bodyweight selection in Merinos on meat traits in the progeny
50. Sire and growth path effects on sheep meat production. 2. Meat and eating quality
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