G. H. Wellington

LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble Components

Eini Laakkonen, G. H. Wellington, J. N. SHERBON · Journal of Food Science · 1970 · 201 citations

Muscle Function, Water‐binding Capacity, Education +20

Some Relationships Among the Major Chemical Components of the Bovine Body and their Application to Nutritional Investigations

J. T. Reid, G. H. Wellington, H.O. Dunn · Journal of Dairy Science · 1955 · 175 citations · Full text

Animal Physiology, Nutrition, Major Chemical Components +15

Composition of Bovine Muscle Lipids at Various Carcass Locations

Patrick O’Keefe, G. H. Wellington, L. R. Mattick et al. · Journal of Food Science · 1968 · 87 citations

Lipid Analysis, Muscle Tissue, Lipid Biophysics +21

Development and Application of Ultrasonic Methods for Measuring Fat Thickness and Rib-Eye Area in Cattle and Hogs1

J. R. Stouffer, M.V. Wallentine, G. H. Wellington et al. · Journal of Animal Science · 1961 · 73 citations

Medical Ultrasound, Engineering, Rib-eye Area +20

LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 3. Collagenolytic Activity

Eini Laakkonen, J.W. Sherbon, G. H. Wellington · Journal of Food Science · 1970 · 40 citations

Mechanobiology, Animal Physiology, Muscle Physiology +15