Search research articles
Contact Us
Filters
Showing results (1-10 of 5) with videos related to
Page
of 1
Sort By:
Poultry Science
|
November 1, 1986
Thermal transitions of natural actomyosin from poultry breast and thigh tissues
J C Acton, R L Dick
Journal of Food Protection
|
February 9, 2019
Loss of Cured Pigment in Dehydrating Fermented Sausage
J C Acton, R L Dick
Journal of Food Protection
|
February 9, 2019
Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone <sup>1</sup>
J C Acton, R L Dick
Meat Science
|
November 8, 2011
Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages
T W Demasi, F B Wardlaw, R L Dick, et al.
Molecular and Cellular Biology
|
January 1, 1983
Identification of a BALB/c-3T3 cell protein modulated by platelet-derived growth factor
C D Scher, R L Dick, A P Whipple, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 5) with videos related to
Sort By:
Page
of 1
Poultry Science
|
November 1, 1986
Thermal transitions of natural actomyosin from poultry breast and thigh tissues
J C Acton, R L Dick
Journal of Food Protection
|
February 9, 2019
Loss of Cured Pigment in Dehydrating Fermented Sausage
J C Acton, R L Dick
Journal of Food Protection
|
February 9, 2019
Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone <sup>1</sup>
J C Acton, R L Dick
Meat Science
|
November 8, 2011
Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages
T W Demasi, F B Wardlaw, R L Dick, et al.
Molecular and Cellular Biology
|
January 1, 1983
Identification of a BALB/c-3T3 cell protein modulated by platelet-derived growth factor
C D Scher, R L Dick, A P Whipple, et al.
Page
of 1