CrossRef Text and Data Mining
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Treatment of livestock carcasses in soil using Corynebacterium glutamicum and lysosomal application to livestock burial
Eun Seon Hong, Seung Hyuck Bang, Yang-Hoon Kim, Jiho Min
Environ Anal Health Toxicol. 2018;33(2):e2018009  Published online 2018 June 30    DOI: https://doi.org/10.5620/eht.e2018009

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Treatment of livestock carcasses in soil using Corynebacterium glutamicum and lysosomal application to livestock burial
Environmental Health and Toxicology. 2018;33(2):e2018009   Crossref logo
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Development of commercial characteristics of rabbit carcasses during growth
Livestock Production Science. 1986;15(3):271-283   Crossref logo
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Development of automatic equipment for grading of pig carcasses in Denmark
Livestock Production Science. 1982;9(6):675-686   Crossref logo
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Short communication: climate impact of Australian livestock production assessed using the GWP* climate metric
Livestock Science. 2021;246:104459   Crossref logo
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Intra- and inter-observer reliability of a protocol for post mortem evaluation of bruises in Chilean beef carcasses
Livestock Science. 2012;145(1-3):271-274   Crossref logo
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Benchmarking sensory off-flavor score, off-flavor descriptor and fatty acid profiles for muscles from commercially available beef and dairy cull cow carcasses
Livestock Science. 2010;131(1):31-38   Crossref logo
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Tissue distribution in pig carcasses exhibiting large differences in their degree of leanness, with special emphasis on intermuscular fat
Livestock Production Science. 2005;97(2-3):267-274   Crossref logo
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Predicting the fatness of lamb carcasses from carcass wall thickness measured by ruler or by a total depth indicator (TDI) probe
Livestock Production Science. 1984;11(2):185-194   Crossref logo
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Post-Translational Modifications in Corynebacterium glutamicum
Microbiology Monographs. 2020;149-172   Crossref logo
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The use of nutritional management after weaning for the production of heavier lamb carcasses from Greek dairy breeds
Livestock Production Science. 1999;57(3):279-289   Crossref logo
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