Showing results (11-20 of 28) with videos related to
Sort By:
Pageof 3
Meat Science|November 9, 2011
Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysisC E Realini, S K Duckett, W R WindhamTree Physiology|March 1, 1995
Exploring the relationship between reflectance red edge and chlorophyll concentration in slash pine leavesP J Curran, W R Windham, H L GholzBio Systems|January 1, 1988
Rumen fungi: morphological types from Georgia cattle and the attack on forage cell wallsD E Akin, W S Borneman, W R WindhamJournal of Food Protection|September 13, 2000
The microbiological profile of chilled and frozen chickenJ S Bailey, B G Lyon, C E Lyon, et al.Journal of Environmental Quality|February 24, 2001
Rapid methods to determine potentially mineralizable nitrogen in broiler litterO S Qafoku, M L Cabrera, W R Windham, et al.Applied and Environmental Microbiology|March 1, 1989
Physical degradation of lignified stem tissues by ruminal fungiD E Akin, C E Lyon, W R Windham, et al.Journal of Food Protection|August 21, 2001
Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef pattiesB G Lyon, C E Davis, W R Windham, et al.Journal of Food Protection|February 19, 2004
Effect of intestinal content contamination on broiler carcass Campylobacter countsM E Berrang, D P Smith, W R Windham, et al.Journal of Agricultural and Food Chemistry|February 5, 2004
Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storagesYongliang Liu, Franklin E Barton, Brenda G Lyon, et al.Journal of Food Science|December 16, 2014
Feasibility of detecting aflatoxin B1 on inoculated maize kernels surface using Vis/NIR hyperspectral imagingWei Wang, Gerald W Heitschmidt, William R Windham, et al.Pageof 3