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J C Brooks

Showing results (31-40 of 116) with videos related to

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Meat Science|August 25, 2018
Effects of USDA quality grade and cooking on water-soluble precursors of beef flavorT T N Dinh, J F Legako, M F Miller, et al.
Meat Science|December 3, 2014
Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractionsJ F Legako, T T N Dinh, M F Miller, et al.
Magnetic Resonance in Medicine|May 20, 1999
Magnetic resonance imaging-based compartmentation and its application to measuring metabolite concentrations in the frontal lobeJ C Brooks, N Roberts, G J Kemp, et al.
Meat Science|November 30, 2011
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and SalmonellaD Harris, M M Brashears, A J Garmyn, et al.
Journal of Food Protection|February 26, 2013
Reduction of Escherichia coli O157:H7 and Salmonella after application of various sanitizing treatments to harvesting knivesW N Tapp, S E Gragg, J C Brooks, et al.
Journal of Electron Microscopy Technique|August 1, 1989
Ultrastructural demonstration of exocytosis in the intact rat adrenal medullaS W Carmichael, J C Brooks, R K Malhotra, et al.
Meat Science|November 12, 2015
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality GradesJ F Legako, T T N Dinh, M F Miller, et al.
American Journal of Dentistry|February 1, 1997
Rechargeability of fluoride releasing pit and fissure sealants and restorative resin compositesM J Steinmetz, R J Pruhs, J C Brooks, et al.
Meat Science|November 9, 2011
Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roastsM R McGee, K L Henry, J C Brooks, et al.
Cerebral Cortex (New York, N.Y. : 1991)|June 21, 2001
A proton magnetic resonance spectroscopy study of age-related changes in frontal lobe metabolite concentrationsJ C Brooks, N Roberts, G J Kemp, et al.
Pageof 12

Showing results (31-40 of 116) with videos related to

Sort By:
Pageof 12
Meat Science|August 25, 2018
Effects of USDA quality grade and cooking on water-soluble precursors of beef flavorT T N Dinh, J F Legako, M F Miller, et al.
Meat Science|December 3, 2014
Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractionsJ F Legako, T T N Dinh, M F Miller, et al.
Magnetic Resonance in Medicine|May 20, 1999
Magnetic resonance imaging-based compartmentation and its application to measuring metabolite concentrations in the frontal lobeJ C Brooks, N Roberts, G J Kemp, et al.
Meat Science|November 30, 2011
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and SalmonellaD Harris, M M Brashears, A J Garmyn, et al.
Journal of Food Protection|February 26, 2013
Reduction of Escherichia coli O157:H7 and Salmonella after application of various sanitizing treatments to harvesting knivesW N Tapp, S E Gragg, J C Brooks, et al.
Journal of Electron Microscopy Technique|August 1, 1989
Ultrastructural demonstration of exocytosis in the intact rat adrenal medullaS W Carmichael, J C Brooks, R K Malhotra, et al.
Meat Science|November 12, 2015
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality GradesJ F Legako, T T N Dinh, M F Miller, et al.
American Journal of Dentistry|February 1, 1997
Rechargeability of fluoride releasing pit and fissure sealants and restorative resin compositesM J Steinmetz, R J Pruhs, J C Brooks, et al.
Meat Science|November 9, 2011
Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roastsM R McGee, K L Henry, J C Brooks, et al.
Cerebral Cortex (New York, N.Y. : 1991)|June 21, 2001
A proton magnetic resonance spectroscopy study of age-related changes in frontal lobe metabolite concentrationsJ C Brooks, N Roberts, G J Kemp, et al.
Pageof 12