Hasil Pencarian - J. Colle

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Perbaiki Hasil
  1. 1
    Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System

    Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System oleh Clinton E. Walenciak, Dale R Woerner, Michael J. Colle, Phillip D. Bass, Rebecca J. Acheson

    Diterbitkan 2018-10-01
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  2. 2
    Xenogen-free isolation and culture of human adipose mesenchymal stem cells

    Xenogen-free isolation and culture of human adipose mesenchymal stem cells oleh M. Doornaert, E. De Maere, J. Colle, H. Declercq, J. Taminau, K. Lemeire, G. Berx, Ph. Blondeel

    Diterbitkan 2019-10-01
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  3. 3
    Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef

    Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef oleh Jessie B. Van Buren, Brooklyn Epperson, Sierra Jepsen, Mikayla Heimbuch, Kayleen Oliver, James Nasados, Phillip D. Bass, Michael J. Colle

    Diterbitkan 2024-05-01
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  4. 4
    Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

    Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing oleh Kizkitza Insausti, María T. Murillo-Arbizu, Olaia Urrutia, José A. Mendizabal, María J. Beriain, Michael J. Colle, Phillip D. Bass, Ana Arana

    Diterbitkan 2021-02-01
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  5. 5
    Retail Display Properties and Consumer Perception of Extended Aged Beef Topically Treated with Ascorbic Acid and Rosemary Extract

    Retail Display Properties and Consumer Perception of Extended Aged Beef Topically Treated with Ascorbic Acid and Rosemary Extract oleh Christopher J. Williams, Gordon K. Murdoch, Matt C. Colle, Matthew E. Doumit, Michael J. Colle, Phil D. Bass, Ron P. Richard, Will I. Loucks

    Diterbitkan 2019-02-01
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  6. 6
    Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

    Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences oleh Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Michael J. Colle, Phillip D. Bass, Travis O'Quinn

    Diterbitkan 2019-10-01
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  7. 7
    Classification of Beef <i>longissimus thoracis</i> Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

    Classification of Beef <i>longissimus thoracis</i> Muscle Tenderness Using Hyperspectral Imaging and Chemometrics oleh Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, María José Beriain, José Antonio Mendizabal, Silvia Arazuri, Carmen Jarén, Phillip D. Bass, Michael J. Colle, David García, Miguel Romano-Moreno, Kizkitza Insausti

    Diterbitkan 2022-10-01
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