Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

A Lawrie

Showing results (11-20 of 199) with videos related to

Pageof 20
Sort By:
Glasgow Medical Journal|November 16, 2018
Clinical NotesJ A Lawrie
Glasgow Medical Journal|November 16, 2018
Clinical NotesJames A Lawrie
Meat Science|November 8, 2011
Technologie de la Viande et des Produits Carnes By J. P. Girard. INRA Publications, Versailles, 1988. 280 pp. Price: 275·00 F frR A Lawrie
Meat Science|November 8, 2011
The problem of dark-cutting beef Edited by D. E. Hood and D. V. Tarrant. Martinus Nijhoff, Publishers BV, The Hague, The Netherlands. xi + 504 pp. 1981. Price: US$43R A Lawrie
The International Journal of Biochemistry|January 1, 1983
Aspects of the biochemistry of meatR A Lawrie
Lancet (London, England)|July 28, 1979
Actual or standard bicarbonateA Lawrie, B P Golda
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 1-Objective propertiesP Mittal, R A Lawrie
Glasgow Medical Journal|November 16, 2018
Statistics of LithotomyJames A Lawrie, George Buchanan
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 2-textural propertiesP Mittal, R A Lawrie
Annales De La Nutrition Et De L'Alimentation|January 1, 1977
Quantitative identification of plant proteins in food products. A procedure based on laser densitometry of proteins extractable in 10 M urea and resolved by thin-layer polyacrylamide gel-electrophoresisA L Parsons, R A Lawrie
Pageof 20

Showing results (11-20 of 199) with videos related to

Sort By:
Pageof 20
Glasgow Medical Journal|November 16, 2018
Clinical NotesJ A Lawrie
Glasgow Medical Journal|November 16, 2018
Clinical NotesJames A Lawrie
Meat Science|November 8, 2011
Technologie de la Viande et des Produits Carnes By J. P. Girard. INRA Publications, Versailles, 1988. 280 pp. Price: 275·00 F frR A Lawrie
Meat Science|November 8, 2011
The problem of dark-cutting beef Edited by D. E. Hood and D. V. Tarrant. Martinus Nijhoff, Publishers BV, The Hague, The Netherlands. xi + 504 pp. 1981. Price: US$43R A Lawrie
The International Journal of Biochemistry|January 1, 1983
Aspects of the biochemistry of meatR A Lawrie
Lancet (London, England)|July 28, 1979
Actual or standard bicarbonateA Lawrie, B P Golda
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 1-Objective propertiesP Mittal, R A Lawrie
Glasgow Medical Journal|November 16, 2018
Statistics of LithotomyJames A Lawrie, George Buchanan
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 2-textural propertiesP Mittal, R A Lawrie
Annales De La Nutrition Et De L'Alimentation|January 1, 1977
Quantitative identification of plant proteins in food products. A procedure based on laser densitometry of proteins extractable in 10 M urea and resolved by thin-layer polyacrylamide gel-electrophoresisA L Parsons, R A Lawrie
Pageof 20