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C E Lyon

Showing results (1-10 of 38) with videos related to

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Memory & Cognition|May 1, 1996
The word-detection effect: sophisticated guessing or perceptual enhancement?W Prinzmetal, C E Lyon
Poultry Science|January 1, 1997
Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meatL L Young, C E Lyon
Poultry Science|January 7, 2003
Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding timeB G Lyon, C E Lyon
Current Biology : CB|May 10, 2000
The nucleolusC E Lyon, A I Lamond
Poultry Science|October 17, 1998
Assessment of three devices used in shear tests of cooked breast meatB G Lyon, C E Lyon
Poultry Science|March 1, 1993
Effect of two stunning voltages on blood loss and objective texture of meat deboned at various post-mortem timesJ A Dickens, C E Lyon
Poultry Science|October 8, 1997
Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast filletsL L Young, C E Lyon
Poultry Science|November 14, 1997
Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meatL L Young, C E Lyon
Poultry Science|June 1, 1996
Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methodsB G Lyon, C E Lyon
Poultry Science|May 1, 1996
Effect of stunning time and polyphosphates on quality of cooked chicken breast meatL L Young, J K Northcutt, C E Lyon
Pageof 4

Showing results (1-10 of 38) with videos related to

Sort By:
Pageof 4
Memory & Cognition|May 1, 1996
The word-detection effect: sophisticated guessing or perceptual enhancement?W Prinzmetal, C E Lyon
Poultry Science|January 1, 1997
Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meatL L Young, C E Lyon
Poultry Science|January 7, 2003
Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding timeB G Lyon, C E Lyon
Current Biology : CB|May 10, 2000
The nucleolusC E Lyon, A I Lamond
Poultry Science|October 17, 1998
Assessment of three devices used in shear tests of cooked breast meatB G Lyon, C E Lyon
Poultry Science|March 1, 1993
Effect of two stunning voltages on blood loss and objective texture of meat deboned at various post-mortem timesJ A Dickens, C E Lyon
Poultry Science|October 8, 1997
Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast filletsL L Young, C E Lyon
Poultry Science|November 14, 1997
Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meatL L Young, C E Lyon
Poultry Science|June 1, 1996
Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methodsB G Lyon, C E Lyon
Poultry Science|May 1, 1996
Effect of stunning time and polyphosphates on quality of cooked chicken breast meatL L Young, J K Northcutt, C E Lyon
Pageof 4