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P L Dawson

Showing results (11-20 of 32) with videos related to

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Poultry Science|June 3, 2016
Peach skin powder inhibits oxidation in cooked turkey meatY Zhang, I Han, W C Bridges, et al.
Poultry Science|September 2, 2004
Thickness and compositional effects on surface heating rate of bologna during in-package pasteurizationS Mangalassary, P L Dawson, J Rieck, et al.
Poultry Science|December 15, 2007
Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphereT Keokamnerd, J C Acton, I Y Han, et al.
Poultry Science|October 3, 2006
Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheresR Dhananjayan, I Y Han, J C Acton, et al.
Poultry Science|June 19, 2007
Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat qualityT Keokamnerd, J C Acton, I Y Han, et al.
The Veterinary Record|July 31, 1982
Effect of progesterone treatment on the calving-to-conception interval of Friesian dairy cowsS B Drew, C M Gould, P L Dawson, et al.
Poultry Science|May 30, 2002
Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bolognaP L Dawson, G D Carl, J C Acton, et al.
Meat Science|November 9, 2011
Effects of packaging atmospheres on shelf-life quality of ground ostrich meatA C Seydim, J C Acton, M A Hall, et al.
Poultry Science|November 15, 2011
Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezingB D Chaves, I Y Han, P L Dawson, et al.
Poultry Science|April 1, 1997
Effect of dietary vitamin E on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meatB W Sheldon, P A Curtis, P L Dawson, et al.
Pageof 4

Showing results (11-20 of 32) with videos related to

Sort By:
Pageof 4
Poultry Science|June 3, 2016
Peach skin powder inhibits oxidation in cooked turkey meatY Zhang, I Han, W C Bridges, et al.
Poultry Science|September 2, 2004
Thickness and compositional effects on surface heating rate of bologna during in-package pasteurizationS Mangalassary, P L Dawson, J Rieck, et al.
Poultry Science|December 15, 2007
Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphereT Keokamnerd, J C Acton, I Y Han, et al.
Poultry Science|October 3, 2006
Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheresR Dhananjayan, I Y Han, J C Acton, et al.
Poultry Science|June 19, 2007
Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat qualityT Keokamnerd, J C Acton, I Y Han, et al.
The Veterinary Record|July 31, 1982
Effect of progesterone treatment on the calving-to-conception interval of Friesian dairy cowsS B Drew, C M Gould, P L Dawson, et al.
Poultry Science|May 30, 2002
Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bolognaP L Dawson, G D Carl, J C Acton, et al.
Meat Science|November 9, 2011
Effects of packaging atmospheres on shelf-life quality of ground ostrich meatA C Seydim, J C Acton, M A Hall, et al.
Poultry Science|November 15, 2011
Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezingB D Chaves, I Y Han, P L Dawson, et al.
Poultry Science|April 1, 1997
Effect of dietary vitamin E on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meatB W Sheldon, P A Curtis, P L Dawson, et al.
Pageof 4