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W Schilling

Showing results (151-160 of 205) with videos related to

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Meat Science|November 9, 2011
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli rollS P Daigle, M W Schilling, N G Marriott, et al.
Biochemistry|October 26, 1982
Complete amino acid sequence of a mouse mu chain: homology among heavy chain constant region domainsM R Kehry, J S Fuhrman, J W Schilling, et al.
Optics Letters|December 7, 2007
Twin-image elimination experiments for three-dimensional images in optical scanning holographyT C Poon, T Kim, G Indebetouw, et al.
Optics Letters|January 12, 2008
Three-dimensional holographic fluorescence microscopyB W Schilling, T C Poon, G Indebetouw, et al.
Meat Science|November 9, 2011
Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured porkM W Schilling, N G Marriott, J C Acton, et al.
Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|May 12, 2015
Increased physical activity may be more protective for metabolic syndrome than reduced caloric intake. An analysis of estimated energy balance in U.S. adults: 2007-2010 NHANESA D Frugé, S H Byrd, B J Fountain, et al.
Water Science and Technology : a Journal of the International Association on Water Pollution Research|March 21, 2002
Deterministic modelling of integrated urban drainage systemsW Rauch, J L Bertrand-Krajewski, P Krebs, et al.
Poultry Science|May 22, 2008
The effects of low-atmosphere stunning and deboning time on broiler breast meat qualityV Battula, M W Schilling, Y Vizzier-Thaxton, et al.
Journal of Dairy Science|April 19, 2008
The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milkA L Gandy, M W Schilling, P C Coggins, et al.
Journal of Animal Science|May 29, 2015
The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattleV Kurve, P Joseph, J B Williams, et al.
Pageof 21

Showing results (151-160 of 205) with videos related to

Sort By:
Pageof 21
Meat Science|November 9, 2011
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli rollS P Daigle, M W Schilling, N G Marriott, et al.
Biochemistry|October 26, 1982
Complete amino acid sequence of a mouse mu chain: homology among heavy chain constant region domainsM R Kehry, J S Fuhrman, J W Schilling, et al.
Optics Letters|December 7, 2007
Twin-image elimination experiments for three-dimensional images in optical scanning holographyT C Poon, T Kim, G Indebetouw, et al.
Optics Letters|January 12, 2008
Three-dimensional holographic fluorescence microscopyB W Schilling, T C Poon, G Indebetouw, et al.
Meat Science|November 9, 2011
Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured porkM W Schilling, N G Marriott, J C Acton, et al.
Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|May 12, 2015
Increased physical activity may be more protective for metabolic syndrome than reduced caloric intake. An analysis of estimated energy balance in U.S. adults: 2007-2010 NHANESA D Frugé, S H Byrd, B J Fountain, et al.
Water Science and Technology : a Journal of the International Association on Water Pollution Research|March 21, 2002
Deterministic modelling of integrated urban drainage systemsW Rauch, J L Bertrand-Krajewski, P Krebs, et al.
Poultry Science|May 22, 2008
The effects of low-atmosphere stunning and deboning time on broiler breast meat qualityV Battula, M W Schilling, Y Vizzier-Thaxton, et al.
Journal of Dairy Science|April 19, 2008
The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milkA L Gandy, M W Schilling, P C Coggins, et al.
Journal of Animal Science|May 29, 2015
The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattleV Kurve, P Joseph, J B Williams, et al.
Pageof 21