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J C Acton

Showing results (1-10 of 21) with videos related to

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Journal of Food Protection|February 9, 2019
Loss of Cured Pigment in Dehydrating Fermented SausageJ C Acton, R L Dick
Journal of Food Protection|February 9, 2019
Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone <sup>1</sup>J C Acton, R L Dick
Applied Microbiology|June 1, 1975
Laboratory method for fermentation of meat and poultry sausages in fibrous casingsM G Johnson, J C Acton
Poultry Science|November 1, 1986
Thermal transitions of natural actomyosin from poultry breast and thigh tissuesJ C Acton, R L Dick
Journal of Dairy Science|July 1, 1986
Comparison of milk somatic cell counts by Coulter and Fossomatic CountersR H Miller, M J Paape, J C Acton
Critical Reviews in Food Science and Nutrition|January 1, 1983
Functionality of muscle constituents in the processing of comminuted meat productsJ C Acton, G R Ziegler, D L Burge
Poultry Science|December 15, 2007
Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphereT Keokamnerd, J C Acton, I Y Han, et al.
Poultry Science|October 3, 2006
Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheresR Dhananjayan, I Y Han, J C Acton, et al.
Poultry Science|June 19, 2007
Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat qualityT Keokamnerd, J C Acton, I Y Han, et al.
Journal of Food Protection|February 24, 2019
Microbial Persistence on Inoculated Beef Plates Sprayed with Hypochlorite SolutionsT C Titus, J C Acton, Linda McCASKILL, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Journal of Food Protection|February 9, 2019
Loss of Cured Pigment in Dehydrating Fermented SausageJ C Acton, R L Dick
Journal of Food Protection|February 9, 2019
Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone <sup>1</sup>J C Acton, R L Dick
Applied Microbiology|June 1, 1975
Laboratory method for fermentation of meat and poultry sausages in fibrous casingsM G Johnson, J C Acton
Poultry Science|November 1, 1986
Thermal transitions of natural actomyosin from poultry breast and thigh tissuesJ C Acton, R L Dick
Journal of Dairy Science|July 1, 1986
Comparison of milk somatic cell counts by Coulter and Fossomatic CountersR H Miller, M J Paape, J C Acton
Critical Reviews in Food Science and Nutrition|January 1, 1983
Functionality of muscle constituents in the processing of comminuted meat productsJ C Acton, G R Ziegler, D L Burge
Poultry Science|December 15, 2007
Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphereT Keokamnerd, J C Acton, I Y Han, et al.
Poultry Science|October 3, 2006
Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheresR Dhananjayan, I Y Han, J C Acton, et al.
Poultry Science|June 19, 2007
Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat qualityT Keokamnerd, J C Acton, I Y Han, et al.
Journal of Food Protection|February 24, 2019
Microbial Persistence on Inoculated Beef Plates Sprayed with Hypochlorite SolutionsT C Titus, J C Acton, Linda McCASKILL, et al.
Pageof 3