Savell, Jeffrey individual record
Distinguished Professor
Positions:

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selected publications
Academic Articles366
Chapters7
  • Savell, J. W. (2017). Chapter 1 Introduction. Lawrie´s Meat Science. (pp. 1-18).
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  • Savell, J. W. (2014). CUTTING AND BONING | Traditional. Encyclopedia of Meat Sciences. (pp. 458-464). Elsevier.
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  • Savell, J. W., & Harris, K. B.,Nayga, R., Adcock, F., & Rosson, C. P. (2012). Beef. jolly, C. M., O'Rourke, A. D., Colyer, D., Amponsah, W., Fletcher, S., & Kennedy, P. L. (Eds.), Competition in Agriculture: The United States in the World Market. Sage Publications, Inc..
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  • Savell, J. W., & King, D. A. (2004). Goat Meat: Carcass Composition/Quality. Encyclopedia of Animal Science. (pp. 472-473). CRC Press.
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  • Savell, J. W., & Behrends, J. M. (2004). Pork: Carcass Composition and Quality. Encyclopedia of Animal Science. (pp. 725-727). CRC Press.
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Conference Papers8
chaired theses and dissertations
Email
j-savell@tamu.edu
First Name
Jeffrey
Last Name
Savell
mailing address
Texas A&M University; Animal Science; 2471 TAMU
College Station, TX 77843-2471
USA

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