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M R Stivarius

Showing results (1-10 of 8) with videos related to

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Meat Science|November 9, 2011
The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail displayM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxideM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during displayM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grindingF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beefF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
Reduction of microorganisms in ground beef using multiple intervention technologyF W Pohlman, M R Stivarius, K S McElyea, 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|November 28, 2001
Impact of heating-degree-day accumulation during bermudagrass hay storage on nutrient utilization by lambsL J McBeth, K P Coffey, W K Coblentz, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail displayM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxideM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during displayM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grindingF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beefF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
Reduction of microorganisms in ground beef using multiple intervention technologyF W Pohlman, M R Stivarius, K S McElyea, 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|November 28, 2001
Impact of heating-degree-day accumulation during bermudagrass hay storage on nutrient utilization by lambsL J McBeth, K P Coffey, W K Coblentz, et al.
Pageof 1