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D G Olson

Showing results (11-20 of 17) with videos related to

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American Journal of Public Health|June 1, 1981
Enhancement of high risk children's utilization of dental servicesD G Olson, R L Levy, C A Evans, et al.
Poultry Science|March 1, 1997
Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscleM T Lesiak, D G Olson, C A Lesiak, et al.
Meat Science|November 9, 2011
Quality characteristics of pork patties irradiated and stored in different packaging and storage conditionsD U Ahn, C Jo, M Du, et al.
Meat Science|November 9, 2011
Storage and packaging effects on sensory and color characteristics of ground beefJ L Montgomery, F C Parrish, D G Olson, et al.
Meat Science|November 9, 2011
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork pattiesD U Ahn, D G Olson, C Jo, et al.
Journal of Food Science|November 13, 2007
Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurtersJ J Sindelar, J C Cordray, D G Olson, et al.
Journal of Animal Science|May 1, 1996
Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscleE Huff-Lonergan, T Mitsuhashi, D D Beekman, et al.
Pageof 2

Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
American Journal of Public Health|June 1, 1981
Enhancement of high risk children's utilization of dental servicesD G Olson, R L Levy, C A Evans, et al.
Poultry Science|March 1, 1997
Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscleM T Lesiak, D G Olson, C A Lesiak, et al.
Meat Science|November 9, 2011
Quality characteristics of pork patties irradiated and stored in different packaging and storage conditionsD U Ahn, C Jo, M Du, et al.
Meat Science|November 9, 2011
Storage and packaging effects on sensory and color characteristics of ground beefJ L Montgomery, F C Parrish, D G Olson, et al.
Meat Science|November 9, 2011
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork pattiesD U Ahn, D G Olson, C Jo, et al.
Journal of Food Science|November 13, 2007
Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurtersJ J Sindelar, J C Cordray, D G Olson, et al.
Journal of Animal Science|May 1, 1996
Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscleE Huff-Lonergan, T Mitsuhashi, D D Beekman, et al.
Pageof 2