Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

D Q Duong

Showing results (1-10 of 3) with videos related to

Pageof 1
Sort By:
Meat Science|November 9, 2011
The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefC W Balentine, P G Crandall, C A O'Bryan, et al.
Meat Science|November 9, 2011
Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSPD Q Duong, P G Crandall, F W Pohlman, et al.
Journal of Dental Research|May 12, 2020
Alveolar Bone Segmentation in Intraoral Ultrasonographs with Machine LearningK C T Nguyen, D Q Duong, F T Almeida, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefC W Balentine, P G Crandall, C A O'Bryan, et al.
Meat Science|November 9, 2011
Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSPD Q Duong, P G Crandall, F W Pohlman, et al.
Journal of Dental Research|May 12, 2020
Alveolar Bone Segmentation in Intraoral Ultrasonographs with Machine LearningK C T Nguyen, D Q Duong, F T Almeida, et al.
Pageof 1