Author

E. M. England

Observed name: E.M. England

Institution: The Ohio State University

Observed institution: The Ohio State University

OpenAlex ID: A5058973835

Investigating the Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed and Cow Semitendinosus Muscles

2017 · V. R. Trbovich, H. Garza, et al. · Meat and Muscle Biology · 7

Excess Glycogen Does Not Resolve High Ultimate pH of Beef, Lamb, and Chicken Oxidative Muscle

2017 · S. S. Chauhan, M. N. LeMaster, et al. · Meat and Muscle Biology · 2

List of Contributors

2017 · J.L. Aalhus, D.T. Berhe, et al. · Elsevier eBooks

Works count: 3

Citation count: 9

H-index: 2

I10-index: