Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

P L Dawson

Showing results (21-30 of 32) with videos related to

Pageof 4
Sort By:
Journal of Agricultural and Food Chemistry|September 20, 2000
Antioxidative effect of maillard reaction products formed from honey at different reaction timesS M Antony, I Y Han, J R Rieck, et al.
Poultry Science|January 10, 2013
Antioxidant activity of carnosine extracted from various poultry tissuesP S Manhiani, J K Northcutt, I Han, et al.
Poultry Science|August 29, 2003
D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatmentK McCormick, I Y Han, J C Acton, et al.
Poultry Science|July 10, 2001
The effect of shell egg pasteurization on the protein quality of albumenC R Hank, M E Kunkel, P L Dawson, et al.
Poultry Science|September 22, 2011
Effect of stress on carnosine levels in brain, breast, and thigh of broilersP S Manhiani, J K Northcutt, I Han, et al.
Poultry Science|October 3, 2006
Effect of dry honey on the shelf life of packaged turkey slicesS Antony, J R Rieck, J C Acton, et al.
Poultry Science|May 1, 1997
High temperature processing effects on the properties of fowl meat gelsL Voller-Reasonover, I Y Han, J C Acton, et al.
Poultry Science|August 1, 1995
Film oxygen transmission rate effects on ground chicken meat qualityP L Dawson, I Y Han, L M Voller, et al.
Poultry Science|May 29, 1998
Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging filmsC B Clardy, I Y Han, J C Acton, et al.
Poultry Science|April 1, 1995
The effects of ultrapasteurization with and without homogenization on the chemical, physical, and functional properties of aseptically packaged liquid whole eggR M Martinez, P L Dawson, H R Ball, et al.
Pageof 4

Showing results (21-30 of 32) with videos related to

Sort By:
Pageof 4
Journal of Agricultural and Food Chemistry|September 20, 2000
Antioxidative effect of maillard reaction products formed from honey at different reaction timesS M Antony, I Y Han, J R Rieck, et al.
Poultry Science|January 10, 2013
Antioxidant activity of carnosine extracted from various poultry tissuesP S Manhiani, J K Northcutt, I Han, et al.
Poultry Science|August 29, 2003
D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatmentK McCormick, I Y Han, J C Acton, et al.
Poultry Science|July 10, 2001
The effect of shell egg pasteurization on the protein quality of albumenC R Hank, M E Kunkel, P L Dawson, et al.
Poultry Science|September 22, 2011
Effect of stress on carnosine levels in brain, breast, and thigh of broilersP S Manhiani, J K Northcutt, I Han, et al.
Poultry Science|October 3, 2006
Effect of dry honey on the shelf life of packaged turkey slicesS Antony, J R Rieck, J C Acton, et al.
Poultry Science|May 1, 1997
High temperature processing effects on the properties of fowl meat gelsL Voller-Reasonover, I Y Han, J C Acton, et al.
Poultry Science|August 1, 1995
Film oxygen transmission rate effects on ground chicken meat qualityP L Dawson, I Y Han, L M Voller, et al.
Poultry Science|May 29, 1998
Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging filmsC B Clardy, I Y Han, J C Acton, et al.
Poultry Science|April 1, 1995
The effects of ultrapasteurization with and without homogenization on the chemical, physical, and functional properties of aseptically packaged liquid whole eggR M Martinez, P L Dawson, H R Ball, et al.
Pageof 4