Search Results - Dugan, Michael ER

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  1. 1
    Analysis of conjugated linoleic acid and trans 18:1 isomers in synthetic and animal products

    Analysis of conjugated linoleic acid and trans 18:1 isomers in synthetic and animal products by KRAMER, John K. G, CRUZ-HERNANDEZ, Cristina, ZEYUAN DENG, JIANQIANG ZHOU, JAHREIS, Gerhard, DUGAN, Michael E. R

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  2. 2
    Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotants

    Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotants by Mapiye, Cletos, Turner, Tyler D, Basarab, John A, Baron, Vern S, Aalhus, Jennifer L, Dugan, Michael Er

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  3. 3
    Comparing the lipogenic and cholesterolgenic effects of individual trans‐18:1 isomers in liver cells

    Comparing the lipogenic and cholesterolgenic effects of individual trans‐18:1 isomers in liver cells by Vahmani, Payam, Meadus, William J., Duff, Pascale, Rolland, David C., Dugan, Michael E. R.

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  4. 4
    Trans10,cis15 18:2 Isolated from Beef Fat Does Not Have the Same Anti-Adipogenic Properties as Trans10,cis12–18:2 in 3T3-L1 Adipocytes

    Trans10,cis15 18:2 Isolated from Beef Fat Does Not Have the Same Anti-Adipogenic Properties as Trans10,cis12–18:2 in 3T3-L1 Adipocytes by Vahmani, Payam, Meadus, William J., Rolland, David C., Duff, Pascale, Dugan, Michael E. R.

    Published in Lipids
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  5. 5
    Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour

    Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour by Meadus, William J, Turner, Tyler D, Dugan, Michael ER, Aalhus, Jennifer L, Duff, Pascale, Rolland, David, Uttaro, Bethany, Gibson, Lorna L

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  6. 6
    Type of packaging affects the colour stability of vitamin E enriched beef

    Type of packaging affects the colour stability of vitamin E enriched beef by Nassu, Renata T., Uttaro, Bethany, Aalhus, Jennifer L., Zawadski, Sophie, Juárez, Manuel, Dugan, Michael E.R.

    Published in Food chemistry
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  7. 7
    Conjugated linoleic acid pork research

    Conjugated linoleic acid pork research by Dugan, M.E.R, Aalhus, J.L, Kramer, J.K.G

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  8. 8
    Conjugated linoleic acid pork research123

    Conjugated linoleic acid pork research123 by Dugan, Michael ER, Aalhus, Jennifer L, Kramer, John KG

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  9. 9
    Analysis of conjugated linoleic acid and trans 18:1 isomers in synthetic and animal products1234

    Analysis of conjugated linoleic acid and trans 18:1 isomers in synthetic and animal products1234 by Kramer, John KG, Cruz-Hernandez, Cristina, Deng, Zeyuan, Zhou, Jianqiang, Jahreis, Gerhard, Dugan, Michael ER

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  10. 10
    Fortification of pork loins with docosahexaenoic acid （DHA） and its effect on flavour

    Fortification of pork loins with docosahexaenoic acid （DHA） and its effect on flavour by William J Meadus Tyler D Turner Michael ER Dugan Jennifer L Aalhus Pascale Duff David Rolland Bethany Uttaro Lorna L Gibson

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