W. G. Moody

Effect of Feeding Systems, Slaughter Weight and Sex on Organoleptic Properties, and Fatty Acid Composition of Lamb

James D. Kemp, M. Mahyuddin, D. G. Ely et al. · Journal of Animal Science · 1980 · 147 citations · Full text

Animal Physiology, Nutrition, Fatty Acid Composition +14

Textural and Sensory Properties of Low‐Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt

Youling L. Xiong, D. C. Noel, W. G. Moody · Journal of Food Science · 1999 · 119 citations

Locust Bean Gum, Low‐fat Beef Sausages, In Vitro Fermentation +13

Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions

Youling L. Xiong, Xingqiu Lou, C. Wang et al. · Journal of Food Science · 2000 · 98 citations

Engineering, Protein Extraction, Protein Purification +17

Effect of Breed and Slaughter Weight on Physical, Chemical and Organoleptic Properties of Lamb Carcasses

Morse B. Solomon, James D. Kemp, W. G. Moody et al. · Journal of Animal Science · 1980 · 93 citations

Animal Physiology, Nutrition, Animal Performance +14

Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions

Youling L. Xiong, Eric A. Decker, Gerald H. Robe et al. · Journal of Food Science · 1993 · 83 citations

Food Biophysics, Meat Quality, Crude Myofibrillar Protein +16