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B C Bowker

Showing results (1-10 of 20) with videos related to

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Journal of Animal Science|March 2, 2013
Meat Science And Muscle Biology Symposium: in utero factors that influence postnatal muscle growth, carcass composition, and meat qualityB C Bowker
Poultry Science|April 11, 2013
Relationship between muscle exudate protein composition and broiler breast meat qualityB C Bowker, H Zhuang
Poultry Science|May 5, 2016
Comparison of sensory texture attributes of broiler breast fillets with different degrees of white stripingG Sanchez Brambila, B C Bowker, H Zhuang
Journal of Animal Science|April 1, 2008
Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscleA D Weaver, B C Bowker, D E Gerrard
Journal of Animal Science|March 31, 2009
Sarcomere length influences mu-calpain-mediated proteolysis of bovine myofibrilsA D Weaver, B C Bowker, D E Gerrard
Poultry Science|July 17, 2010
Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breastsB C Bowker, J A Callahan, M B Solomon
Poultry Science|May 15, 2018
Marination and cooking performance of portioned broiler breast fillets with the wooden breast conditionB C Bowker, A D Maxwell, H Zhuang, et al.
Poultry Science|February 23, 2018
Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°CG Sanchez Brambila, B C Bowker, D Chatterjee, et al.
Meat Science|June 28, 2013
Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processingH Zuckerman, B C Bowker, J S Eastridge, et al.
Poultry Science|June 1, 2014
Hot-boning enhances cook yield of boneless skinless chicken thighsH Zhuang, B C Bowker, R J Buhr, et al.
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Journal of Animal Science|March 2, 2013
Meat Science And Muscle Biology Symposium: in utero factors that influence postnatal muscle growth, carcass composition, and meat qualityB C Bowker
Poultry Science|April 11, 2013
Relationship between muscle exudate protein composition and broiler breast meat qualityB C Bowker, H Zhuang
Poultry Science|May 5, 2016
Comparison of sensory texture attributes of broiler breast fillets with different degrees of white stripingG Sanchez Brambila, B C Bowker, H Zhuang
Journal of Animal Science|April 1, 2008
Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscleA D Weaver, B C Bowker, D E Gerrard
Journal of Animal Science|March 31, 2009
Sarcomere length influences mu-calpain-mediated proteolysis of bovine myofibrilsA D Weaver, B C Bowker, D E Gerrard
Poultry Science|July 17, 2010
Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breastsB C Bowker, J A Callahan, M B Solomon
Poultry Science|May 15, 2018
Marination and cooking performance of portioned broiler breast fillets with the wooden breast conditionB C Bowker, A D Maxwell, H Zhuang, et al.
Poultry Science|February 23, 2018
Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°CG Sanchez Brambila, B C Bowker, D Chatterjee, et al.
Meat Science|June 28, 2013
Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processingH Zuckerman, B C Bowker, J S Eastridge, et al.
Poultry Science|June 1, 2014
Hot-boning enhances cook yield of boneless skinless chicken thighsH Zhuang, B C Bowker, R J Buhr, et al.
Pageof 2