Alexandra M Nicholson

Publications (1)

Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.

Meat science

Avec: Folagbayi K Arowolo , Xing Yang , Morgan E Blaser , Abigale M Nicholson , Elli Hosokawa , Jeffrey R Booth , Catherine T Jobsis , Ronald L Russell , Jennifer J Meudt , Jamie L Reichert , Thomas D Crenshaw , Mark P Richards , Dhanansayan Shanmuganayagam

Réseau de co-auteurs

Folagbayi K Arowolo 1 collaboration

Xing Yang 1 collaboration

Morgan E Blaser 1 collaboration

Abigale M Nicholson 1 collaboration

Elli Hosokawa 1 collaboration

Jeffrey R Booth 1 collaboration

Catherine T Jobsis 1 collaboration

Ronald L Russell 1 collaboration

Jennifer J Meudt 1 collaboration

Jamie L Reichert 1 collaboration

Thomas D Crenshaw 1 collaboration

Mark P Richards 1 collaboration

Dhanansayan Shanmuganayagam 1 collaboration