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M S Brewer

Showing results (11-20 of 50) with videos related to

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Journal of Food Science|November 13, 2007
Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and porkM C Rojas, M S Brewer
Meat Science|November 9, 2011
Effects of pH and temperature on metmyoglobin solubility in a model systemL G Zhu, M S Brewer
Meat Science|November 9, 2011
Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reductionL G Zhu, M S Brewer
Journal of Food Science|February 10, 2009
Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork pattiesA Sasse, P Colindres, M S Brewer
Meat Science|April 27, 2010
Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef qualityL Ramamoorthi, S Toshkov, M S Brewer
Meat Science|November 9, 2011
Instrumental evaluation of pH effects on ability of pork chops to bloomM S Brewer, J Novakofski, K Freise
Meat Science|November 9, 2011
Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus MuscleW T Banks, C Wang, M S Brewer
AORN Journal|September 3, 1999
Automating the supply chain in the ORJ Graham, M S Brewer, V T Byrd
Meat Science|November 9, 2011
Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristicsM S Brewer, L G Zhu, F K McKeith
Meat Science|November 9, 2011
Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chopsC Prestat, J Jensen, F K McKeith, et al.
Pageof 5

Showing results (11-20 of 50) with videos related to

Sort By:
Pageof 5
Journal of Food Science|November 13, 2007
Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and porkM C Rojas, M S Brewer
Meat Science|November 9, 2011
Effects of pH and temperature on metmyoglobin solubility in a model systemL G Zhu, M S Brewer
Meat Science|November 9, 2011
Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reductionL G Zhu, M S Brewer
Journal of Food Science|February 10, 2009
Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork pattiesA Sasse, P Colindres, M S Brewer
Meat Science|April 27, 2010
Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef qualityL Ramamoorthi, S Toshkov, M S Brewer
Meat Science|November 9, 2011
Instrumental evaluation of pH effects on ability of pork chops to bloomM S Brewer, J Novakofski, K Freise
Meat Science|November 9, 2011
Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus MuscleW T Banks, C Wang, M S Brewer
AORN Journal|September 3, 1999
Automating the supply chain in the ORJ Graham, M S Brewer, V T Byrd
Meat Science|November 9, 2011
Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristicsM S Brewer, L G Zhu, F K McKeith
Meat Science|November 9, 2011
Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chopsC Prestat, J Jensen, F K McKeith, et al.
Pageof 5