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G Marriott

Showing results (61-70 of 75) with videos related to

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Meat Science|November 9, 2011
Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured porkM W Schilling, N G Marriott, J C Acton, et al.
Meat Science|November 9, 2011
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli rollS P Daigle, M W Schilling, N G Marriott, et al.
Poultry Science|March 2, 1999
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporationS J Schwarz, J R Claus, H Wang, et al.
Poultry Science|October 8, 1997
Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigmentsS J Schwarz, J R Claus, H Wang, et al.
Meat Science|November 9, 2011
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwavesJ R Claus, J K Schilling, N G Marriott, et al.
Current Biology : CB|March 1, 1997
Microfilament dynamics during cell movement and chemotaxis monitored using a GFP-actin fusion proteinM Westphal, A Jungbluth, M Heidecker, et al.
Journal of Medicinal Chemistry|May 1, 1984
Amnesia-reversal activity of a series of N-[(disubstituted-amino)alkyl] -2-oxo-1-pyrrolidineacetamides, including pramiracetamD E Butler, I C Nordin, Y J L'Italien, et al.
Meat Science|November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breastsJ R Claus, J K Schilling, N G Marriott, et al.
Nature|October 22, 1971
Detection of human leukaemia associated antigens in leukaemic serum and normal embryosR Harris, D Viza, R Todd, et al.
Poultry Science|February 24, 2000
Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock wavesK I Meek, J R Claus, S E Duncan, et al.
Pageof 8

Showing results (61-70 of 75) with videos related to

Sort By:
Pageof 8
Meat Science|November 9, 2011
Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured porkM W Schilling, N G Marriott, J C Acton, et al.
Meat Science|November 9, 2011
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli rollS P Daigle, M W Schilling, N G Marriott, et al.
Poultry Science|March 2, 1999
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporationS J Schwarz, J R Claus, H Wang, et al.
Poultry Science|October 8, 1997
Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigmentsS J Schwarz, J R Claus, H Wang, et al.
Meat Science|November 9, 2011
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwavesJ R Claus, J K Schilling, N G Marriott, et al.
Current Biology : CB|March 1, 1997
Microfilament dynamics during cell movement and chemotaxis monitored using a GFP-actin fusion proteinM Westphal, A Jungbluth, M Heidecker, et al.
Journal of Medicinal Chemistry|May 1, 1984
Amnesia-reversal activity of a series of N-[(disubstituted-amino)alkyl] -2-oxo-1-pyrrolidineacetamides, including pramiracetamD E Butler, I C Nordin, Y J L'Italien, et al.
Meat Science|November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breastsJ R Claus, J K Schilling, N G Marriott, et al.
Nature|October 22, 1971
Detection of human leukaemia associated antigens in leukaemic serum and normal embryosR Harris, D Viza, R Todd, et al.
Poultry Science|February 24, 2000
Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock wavesK I Meek, J R Claus, S E Duncan, et al.
Pageof 8