Residual value of horsesK.H. Kline; L.M. Lawrence; P.J. Bechtel · 1990

SIMILARITIES AND DIFFERENCES IN COMPOSITION AND SELECTED SENSORY ATTRIBUTES OF REINDEER, CARIBOU AND BEEFP.J. RINCKER; P.J. BECHTEL; G. FINSTADT; R.G.C. VAN BUUREN; J. KILLEFER; F.K. MCKEITH · 2006

Muscle As Food || Muscle Development and Contractile ProteinsBECHTEL, P.J. · 1986

Marinade pH Affects Textural Properties of BeefD.C. ORESKOVICH; P.J. BECHTEL; F.K. McKEITH; J. NOVAKOFSKI; E.J. BASGALL · 1992

Stability of Beefy Meaty Peptide to Pasteurization and SterilizationTemperaturesK. Wang; J.A. Maga; P.J. Bechtel · 1995

PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACONKARL A. BRUGGEN; FLOYD K. MCKEITH; M. SUSAN BREWER; CHARLES R. STITES; P.J. BECHTEL · 1993

Urea disc-gel electrophoresis of rabbit and bovine myosinJ.H. Rampton; A.M. Pearson; P.J. Bechtel; J.E. Walker; J.G. Kapsalis · 1976

Composition of Surimi-like Material from Beef or PorkS. PARK; M.S. BREWER; F.K. McKEITH; P.J. BECHTEL; J. NOVAKOFSKI · 1996