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| 1 | Genetic influences on beef longissimus palatability in Charolais-and Limousin-sired steers and heifers显示文摘 | Wulf D M Tatum J D Green R D Morgan J B Golden B L and Smith G C | 1996 | J Anim Sci1996，74，： | 2 |
| 2 | Using measurements of muscle color,pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups 显示文摘 | Wulf D M Page J K | 2000 | Animal Science2000，，78： | 1 |
| 3 | A survey of beef muscle color and pH显示文摘 | Page K J Wulf D M Schwotzer | 2001 | J Anim Sci2001，79，： | 1 |
| 4 | Using objective measures of muscle color to predict beef longissimus tenderness显示文摘 | WULF D M CONNOR S F TATUM J D | 1997 | J Animal Sci1997，75，： | 1 |
| 5 | Effects of high-protein/low-carbohydrate swine diets during the final finishing phase on pork muscle quality显示文摘 | Leheska J M Wulf D M Clapper J A Thaler R C Maddock R J | 2002 | Journal of Animal Science2002，80，1： | 1 |
| 6 | Relationships among glycolytic potential,dark cutting (dark,firm,and dry) beef,and cooked beef palatability显示文摘 | Wulf D M Emnett R S Leheska J M | 2002 | J Anim Sci2002，80，： | 1 |
| 7 | Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck显示文摘 | REUTER B J WULF D M SHANKSH B C | 2002 | Journal of Animal Science2002，80，： | 1 |
| 8 | Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability显示文摘 | WULF D M EMNETT R S LEHESKA J M | 2002 | Journal of Animal Science2002，80，7： | 1 |
| 9 | Relationships among glycolytic potential, dark cutting (dark, firm and dry) beef, and cooked beef palatability 显示文摘 | WULF D M EMNETT R S LEHESKA J M | 2002 | Journal of Animal Science2002，80，： | 1 |
| 10 | Effects of fasting and transportation on pork quality development and extent of postmortem metabolism 显示文摘 | Leheska J M Wulf D M Maddock R J | 2002 | Journal of Animal Science2002，80，12： | 1 |
| 11 | Technical note:the effect of freezing on Wamer-Blatzler shear force values of beef longissiraus steaks across several post-mortem aging periods显示文摘 | SHANKS B C WULF D M MADDOCK R J | 2002 | Journal of Animal Science2002，80，8： | 1 |
| 12 | Measuring muscle color on beef carcasses using the L*a*b* color space 显示文摘 | WULF D M WISE J W | 1999 | Journal of Animal Science1999，77，： | 1 |
| 13 | Effects of high-protein/low-carbohydrate swine diets during the final finishing phase on pork muscle quality显示文摘 | Leheska J M Wulf D M Clapper J A Thaler R C Maddock R J | 2002 | J Anim Sci2002，80，： | 1 |
| 14 | Measuring muscle color on beef carcasses using the L* a* b* color space显示文摘 | WULF D M WISEI J W | 1999 | Journal of Animal Science1999，77，： | 1 |
| 15 | Measuring muscle color on beef carcasses using the L - a - b - color space显示文摘 | Wulf D M Wise J W | 1999 | Journal of Animal Science1999，77，9： | 1 |
| 16 | Measuring muscle color on beef carcasses using the L*a*b* color space显示文摘 | WULF D M WISE J W | 1999 | Journal of Animal Science1999，77，9： | 1 |
| 17 | Complement-fixing CD45 monoclonal antibodies to facilitate stem cell transplantation in mouse and man显示文摘 | Brenner M K Wulf G G Rill D R | 2003 | Ann N Y Acad Sci2003，996，： | 1 |
| 18 | A new measure of brand personality 显示文摘 | Geuens M Weijters B Wulf K D | 2009 | International Journal of Re- search in Marketing2009，26，2： | 1 |
| 19 | Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability显示文摘 | WULF'D MI JEMNETT-R S LEHESKA J M | 2002 | Journal of Animal Science2002，80，15： | 1 |
| 20 | A Survey of beef muscle color and pH显示文摘 | Page J K Wulf D M Schwotzer T R | 2001 | J Anim Sci2001，79，： | 1 |
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