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F W Pohlman

Showing results (21-30 of 31) with videos related to

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Meat Science|November 9, 2011
The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristicsJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, 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.
Meat Science|November 9, 2011
Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loinsJ K Apple, J R Davis, L K Rakes, et al.
Journal of Animal Science|January 25, 2003
Genetic parameter estimates of yearling live animal ultrasonic measurements in Brangus cattleA M Stelzleni, T L Perkins, A H Brown, et al.
Journal of Food Science|February 10, 2009
Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploinsC W Rowe, F W Pohlman, A H Brown, et al.
Meat Science|April 9, 2010
Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventionsS A Quilo, F W Pohlman, P N Dias-Morse, et al.
Meat Science|April 27, 2010
The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristicsS A Quilo, F W Pohlman, P N Dias-Morse, et al.
Meat Science|April 27, 2010
Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef pattiesS A Quilo, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Injection of conjugated linoleic acid into beef strip loinsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhullsR T Baublits, A H Brown, F W Pohlman, et al.
Pageof 4

Showing results (21-30 of 31) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristicsJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, 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.
Meat Science|November 9, 2011
Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loinsJ K Apple, J R Davis, L K Rakes, et al.
Journal of Animal Science|January 25, 2003
Genetic parameter estimates of yearling live animal ultrasonic measurements in Brangus cattleA M Stelzleni, T L Perkins, A H Brown, et al.
Journal of Food Science|February 10, 2009
Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploinsC W Rowe, F W Pohlman, A H Brown, et al.
Meat Science|April 9, 2010
Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventionsS A Quilo, F W Pohlman, P N Dias-Morse, et al.
Meat Science|April 27, 2010
The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristicsS A Quilo, F W Pohlman, P N Dias-Morse, et al.
Meat Science|April 27, 2010
Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef pattiesS A Quilo, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Injection of conjugated linoleic acid into beef strip loinsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhullsR T Baublits, A H Brown, F W Pohlman, et al.
Pageof 4