O. G. Hankins

• Approximate physical composition of the primary cuts from lamb carcasses of different market grades
• Approximate physical composition of the primary cuts from steer carcasses of different market grades
• Some results of soft-pork investigations
• Some results of soft-pork investigations, II
• The approximate physical composition of cuts from lamb carcasses of different degrees of fatness
• The chemical composition and nutritive value of the dressed carcass and cuts in relation to live weight of the hog of intermediate type / by O. G. Hankins and N. R. Ellis
• Composition and nutritive value of pork as related to weights of animals and cuts
• Correcting the inefficiency of peanuts for growth in pigs
• Relationships among production and grade factors of beef