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D G Olson

Showing results (1-10 of 17) with videos related to

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Advances in Applied Microbiology|September 19, 2020
Clostridium thermocellum: A microbial platform for high-value chemical production from lignocelluloseR Mazzoli, D G Olson
Journal of Food Protection|December 1, 2001
Growth rates of Salmonella and Escherichia coli O157:H7 in irradiated beefJ S Dickson, D G Olson
Meat Science|November 9, 2011
Analysis of volatile components and the sensory characteristics of irradiated raw porkD U Ahn, C Jo, D G Olson
Enzyme and Microbial Technology|October 14, 2020
Construction of lactic acid overproducing Clostridium thermocellum through enhancement of lactate dehydrogenase expressionR Mazzoli, D G Olson, L R Lynd
Journal of Agricultural and Food Chemistry|December 20, 1999
Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analysesD U Ahn, C Jo, D G Olson
International Journal of Food Microbiology|May 1, 1998
Survival of heat-shocked Yersinia enterocolitica after irradiation in ground porkK Shenoy, E A Murano, D G Olson
Journal of Food Protection|April 4, 2019
Efficacy of Freezing in Eliminating Infectivity of Trichinella spiralis in Boxed Pork ProductsW J Zimmermann, D G Olson, A Sandoval, et al.
Poultry Science|January 1, 1997
D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiationL E Serrano, E A Murano, K Shenoy, et al.
Journal of Food Protection|January 5, 1999
Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressureV Ananth, J S Dickson, D G Olson, et al.
Meat Science|November 9, 2011
Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscleM T Lesiak, D G Olson, C A Lesiak, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Advances in Applied Microbiology|September 19, 2020
Clostridium thermocellum: A microbial platform for high-value chemical production from lignocelluloseR Mazzoli, D G Olson
Journal of Food Protection|December 1, 2001
Growth rates of Salmonella and Escherichia coli O157:H7 in irradiated beefJ S Dickson, D G Olson
Meat Science|November 9, 2011
Analysis of volatile components and the sensory characteristics of irradiated raw porkD U Ahn, C Jo, D G Olson
Enzyme and Microbial Technology|October 14, 2020
Construction of lactic acid overproducing Clostridium thermocellum through enhancement of lactate dehydrogenase expressionR Mazzoli, D G Olson, L R Lynd
Journal of Agricultural and Food Chemistry|December 20, 1999
Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analysesD U Ahn, C Jo, D G Olson
International Journal of Food Microbiology|May 1, 1998
Survival of heat-shocked Yersinia enterocolitica after irradiation in ground porkK Shenoy, E A Murano, D G Olson
Journal of Food Protection|April 4, 2019
Efficacy of Freezing in Eliminating Infectivity of Trichinella spiralis in Boxed Pork ProductsW J Zimmermann, D G Olson, A Sandoval, et al.
Poultry Science|January 1, 1997
D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiationL E Serrano, E A Murano, K Shenoy, et al.
Journal of Food Protection|January 5, 1999
Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressureV Ananth, J S Dickson, D G Olson, et al.
Meat Science|November 9, 2011
Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscleM T Lesiak, D G Olson, C A Lesiak, et al.
Pageof 2