AMSA Educational Webinars
Most Recent AMSA Webinars
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Activists Update/Watch
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Career Development
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Food Animal Antibiotic Use
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Food Safety
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Grants
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Industry Updates
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Labeling
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Meat in the Diet
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Quality
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Sensory
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Sustainability
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.