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C L Lorenzen

Showing results (1-10 of 25) with videos related to

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Meat Science|November 9, 2011
Pork loin color relative to sensory and instrumental tenderness and consumer acceptanceJ L Norman, E P Berg, H Heymann, et al.
Biosensors & Bioelectronics|March 18, 2008
Enhanced efficiency of a capillary-based biosensor over an optical fiber biosensor for detecting calpastatinC L Bratcher, S A Grant, J T Vassalli, et al.
Journal of Animal Science|November 30, 2010
Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methodsD L Dow, B R Wiegand, M R Ellersieck, et al.
Meat Science|November 9, 2011
Prediction of color and pH measurement throughout boneless center-cut pork loinsJ L Norman, E P Berg, M R Ellersieck, et al.
Biosensors & Bioelectronics|February 5, 2008
Correlation between a novel calpastatin biosensor and traditional calpastatin assay techniquesC L Bratcher, S A Grant, R C Stringer, et al.
Meat Science|April 16, 2015
Beef muscle isolation has no detrimental effect on premium ground beef programsC E Ohman, B R Wiegand, I U Gruen, et al.
Journal of Animal Science|July 5, 2013
Combining two proven mechanical tenderness measurements in one steakZ D Callahan, K E Belk, R K Miller, et al.
Journal of Animal Science|November 30, 2016
RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beefJ V Cooper, B R Wiegand, A B Koc, et al.
Journal of Animal Science|January 1, 1996
Subprimal purchasing and merchandising decisions for pork: relationship to retail valueC L Lorenzen, J P Walter, T R Dockerty, et al.
Meat Science|April 27, 2010
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cookingC L Lorenzen, C R Calkins, M D Green, et al.
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Pork loin color relative to sensory and instrumental tenderness and consumer acceptanceJ L Norman, E P Berg, H Heymann, et al.
Biosensors & Bioelectronics|March 18, 2008
Enhanced efficiency of a capillary-based biosensor over an optical fiber biosensor for detecting calpastatinC L Bratcher, S A Grant, J T Vassalli, et al.
Journal of Animal Science|November 30, 2010
Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methodsD L Dow, B R Wiegand, M R Ellersieck, et al.
Meat Science|November 9, 2011
Prediction of color and pH measurement throughout boneless center-cut pork loinsJ L Norman, E P Berg, M R Ellersieck, et al.
Biosensors & Bioelectronics|February 5, 2008
Correlation between a novel calpastatin biosensor and traditional calpastatin assay techniquesC L Bratcher, S A Grant, R C Stringer, et al.
Meat Science|April 16, 2015
Beef muscle isolation has no detrimental effect on premium ground beef programsC E Ohman, B R Wiegand, I U Gruen, et al.
Journal of Animal Science|July 5, 2013
Combining two proven mechanical tenderness measurements in one steakZ D Callahan, K E Belk, R K Miller, et al.
Journal of Animal Science|November 30, 2016
RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beefJ V Cooper, B R Wiegand, A B Koc, et al.
Journal of Animal Science|January 1, 1996
Subprimal purchasing and merchandising decisions for pork: relationship to retail valueC L Lorenzen, J P Walter, T R Dockerty, et al.
Meat Science|April 27, 2010
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cookingC L Lorenzen, C R Calkins, M D Green, et al.
Pageof 3