Agriculture & Biology
sous vide
100%
beef
77%
ginger
51%
cooking
48%
calves
40%
feedlots
38%
powders
33%
bovine respiratory disease
30%
supply chain
28%
ingestion
28%
Holstein
27%
dairy calves
26%
collagen
25%
cows
25%
shear stress
24%
dairy industry
24%
Mycoplasma bovis
23%
canola meal
22%
water holding capacity
22%
meat
21%
case studies
21%
animal science
21%
concentrates
20%
beef production
20%
microbial load
20%
feed supplements
19%
arthritis
19%
dairies
19%
cooking quality
18%
young animals
18%
livestock production
17%
weanlings
17%
microbiological quality
17%
dairy farming
16%
beef cattle
15%
microbiome
15%
valleys
14%
sensory properties
14%
solubility
14%
proteinases
14%
lambs
14%
horses
13%
livestock
13%
animal pens
13%
pastures
12%
cattle
12%
farms
12%
surpluses
12%
water content
12%
forage
12%
Medicine & Life Sciences
Hamstring Muscles
74%
Cooking
72%
Red Meat
58%
Ginger
55%
Powders
40%
Meat
31%
Dairying
26%
Water
25%
Farms
21%
Livestock
19%
Temperature
18%
Animals
17%
Collagen
17%
Peptide Hydrolases
15%
Arthritis
14%
Solubility
12%
Brochothrix
10%
Muscles
9%
Injections
9%
Change Management
7%
Clostridium perfringens
7%
Lactobacillales
6%
Leg
6%
Thiobarbituric Acid Reactive Substances
6%
Listeria monocytogenes
6%
Vacuum
6%
Consumer Behavior
5%
Salmonella
5%
Climate Change
5%
Hardness
5%
Costs and Cost Analysis
5%
Electron Scanning Microscopy
5%
Droughts
5%
Population Growth
5%
Economics
5%