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Poultry Science
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May 30, 2002
Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna
P L Dawson, G D Carl, J C Acton, et al.
Meat Science
|
November 8, 2011
Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages
T W Demasi, F B Wardlaw, R L Dick, et al.
Meat Science
|
November 9, 2011
Effects of packaging atmospheres on shelf-life quality of ground ostrich meat
A C Seydim, J C Acton, M A Hall, et al.
Poultry Science
|
August 29, 2003
D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment
K McCormick, I Y Han, J C Acton, et al.
JAAMI : Journal of the Association for the Advancement of Medical Instrumentation
|
January 1, 1972
Surgical intensive care automation
L C Sheppard, N T Kouchoukos, J C Acton, et al.
Poultry Science
|
July 10, 2001
The effect of shell egg pasteurization on the protein quality of albumen
C R Hank, M E Kunkel, P L Dawson, et al.
Poultry Science
|
October 3, 2006
Effect of dry honey on the shelf life of packaged turkey slices
S Antony, J R Rieck, J C Acton, et al.
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 pork
M W Schilling, N G Marriott, J C Acton, et al.
Poultry Science
|
May 1, 1997
High temperature processing effects on the properties of fowl meat gels
L Voller-Reasonover, I Y Han, J C Acton, et al.
Poultry Science
|
August 1, 1995
Film oxygen transmission rate effects on ground chicken meat quality
P L Dawson, I Y Han, L M Voller, et al.
Page
of 3
Search research articles
Search
Showing results (11-20 of 21) with videos related to
Sort By:
Page
of 3
Poultry Science
|
May 30, 2002
Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna
P L Dawson, G D Carl, J C Acton, et al.
Meat Science
|
November 8, 2011
Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages
T W Demasi, F B Wardlaw, R L Dick, et al.
Meat Science
|
November 9, 2011
Effects of packaging atmospheres on shelf-life quality of ground ostrich meat
A C Seydim, J C Acton, M A Hall, et al.
Poultry Science
|
August 29, 2003
D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment
K McCormick, I Y Han, J C Acton, et al.
JAAMI : Journal of the Association for the Advancement of Medical Instrumentation
|
January 1, 1972
Surgical intensive care automation
L C Sheppard, N T Kouchoukos, J C Acton, et al.
Poultry Science
|
July 10, 2001
The effect of shell egg pasteurization on the protein quality of albumen
C R Hank, M E Kunkel, P L Dawson, et al.
Poultry Science
|
October 3, 2006
Effect of dry honey on the shelf life of packaged turkey slices
S Antony, J R Rieck, J C Acton, et al.
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 pork
M W Schilling, N G Marriott, J C Acton, et al.
Poultry Science
|
May 1, 1997
High temperature processing effects on the properties of fowl meat gels
L Voller-Reasonover, I Y Han, J C Acton, et al.
Poultry Science
|
August 1, 1995
Film oxygen transmission rate effects on ground chicken meat quality
P L Dawson, I Y Han, L M Voller, et al.
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of 3