INFLUENCE OF 3 TEACHING-METHODS ON IMPROVEMENT OF CONSUMERS MEAT BUYING CONCEPTS
JOURNAL OF ANIMAL SCIENCE 44:2 (1977) 295-302
FAT AND LYSINE ADDITION TO SORGHUM SWINE RATIONS
JOURNAL OF ANIMAL SCIENCE 43:1 (1976) 254-254
HISTOLOGY OF PRECOOKED PORCINE LONGISSIMUS
JOURNAL OF ANIMAL SCIENCE 42:1 (1976) 252-252
TENDERNESS OF PRECOOKED HOT AND COLD PROCESSED PORK
JOURNAL OF ANIMAL SCIENCE 42:1 (1976) 251-251