L. Thompson

Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet.

G. T. Schelling, S. Smith, D. Knabe, 1987, Journal of animal science.

Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat

D. Janky, M. Dukes, S. A. Woodward, 1987 .

Emulsion and Storage Stabilities of Emulsions Incorporating Mechanically Deboned Poultry Meat and Various Soy Flours

D. Janky, A. Arafa, L. Thompson, 1984 .

Tenderness and Physical Characteristics of Broiler Breast Fillets Harvested at Various Times from Post-Mortem Electrically Stimulated Carcasses

D. Janky, S. A. Woodward, L. Thompson, 1987 .

Tenderness of Hot-Boned Broiler Breast Fillets Chilled in Either Water or Brine Using Two Different Chilling Regimens

D. Janky, M. Dukes, S. A. Woodward, 1988 .

Carcass Characteristics and Internal Organs of Broilers Fed Varying Levels of Full Fat Palm Kernel Meal

E. Essien, L. Thompson, Nsikan Ekanem, 2016 .