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Showing results (121-130 of 215) with videos related to

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Journal of Colloid and Interface Science|September 25, 2015
The potential use of a layer-by-layer strategy to develop LDPE antimicrobial films coated with silver nanoparticles for packaging applicationsShafrina Azlin-Hasim, Malco C Cruz-Romero, Enda Cummins, et al.
Journal of Animal Science|June 25, 2002
Grass silage versus maize silage effects on retail packaged beef qualityA O'Sullivan, K O'Sullivan, K Galvin, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 26, 2018
Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast filletsShafrina Azlin-Hasim, Malco C Cruz-Romero, Michael A Morris, et al.
Meat Science|May 14, 2017
Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applicationsMichael A Morris, Sibu C Padmanabhan, Malco C Cruz-Romero, et al.
Meat Science|November 9, 2011
Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beefS C Maher, A M Mullen, A P Moloney, et al.
Journal of Animal Science|August 21, 2004
Influence of concentrate composition and forage type on retail packaged beef qualityA O'Sullivan, K O'Sullivan, K Galvin, et al.
Meat Science|April 9, 2010
The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter musclesD F Keenan, E M Desmond, J E Hayes, et al.
Foods (Basel, Switzerland)|January 11, 2022
The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated MeatMalco C Cruz-Romero, Claire C O'Flynn, Declan Troy, et al.
Journal of Food Protection|May 10, 2011
Analysis of total aerobic viable counts in raw fish by high-throughput optical oxygen respirometryA Hempel, N Borchert, H Walsh, et al.
Meat Science|November 9, 2011
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beefA O'Sullivan, K Galvin, A P Moloney, et al.
Pageof 22

Showing results (121-130 of 215) with videos related to

Sort By:
Pageof 22
Journal of Colloid and Interface Science|September 25, 2015
The potential use of a layer-by-layer strategy to develop LDPE antimicrobial films coated with silver nanoparticles for packaging applicationsShafrina Azlin-Hasim, Malco C Cruz-Romero, Enda Cummins, et al.
Journal of Animal Science|June 25, 2002
Grass silage versus maize silage effects on retail packaged beef qualityA O'Sullivan, K O'Sullivan, K Galvin, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 26, 2018
Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast filletsShafrina Azlin-Hasim, Malco C Cruz-Romero, Michael A Morris, et al.
Meat Science|May 14, 2017
Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applicationsMichael A Morris, Sibu C Padmanabhan, Malco C Cruz-Romero, et al.
Meat Science|November 9, 2011
Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beefS C Maher, A M Mullen, A P Moloney, et al.
Journal of Animal Science|August 21, 2004
Influence of concentrate composition and forage type on retail packaged beef qualityA O'Sullivan, K O'Sullivan, K Galvin, et al.
Meat Science|April 9, 2010
The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter musclesD F Keenan, E M Desmond, J E Hayes, et al.
Foods (Basel, Switzerland)|January 11, 2022
The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated MeatMalco C Cruz-Romero, Claire C O'Flynn, Declan Troy, et al.
Journal of Food Protection|May 10, 2011
Analysis of total aerobic viable counts in raw fish by high-throughput optical oxygen respirometryA Hempel, N Borchert, H Walsh, et al.
Meat Science|November 9, 2011
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beefA O'Sullivan, K Galvin, A P Moloney, et al.
Pageof 22