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A Lawrie

Showing results (21-30 of 199) with videos related to

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Meat Science|November 8, 2011
Influence of coagulating bath composition on the texture of fibres spun from blood plasmaG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Mixed protein fibres from meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Improved protein recovery from some meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Rapid determination of the 3-methylhistidine content of meat using 1-fluoro-2,4-dinitrobenzeneN H Poulter, R A Lawrie
Meat Science|November 8, 2011
The practical application of 3-methylhistidine in determining the lean meat content of food productsN H Poulter, R A Lawrie
Glasgow Medical Journal|November 16, 2018
Case of Poisoning by Strychnine, with Experiments on Poisoning by That Substance, and Remarks on Some Parts of the Medical Evidence Given on Palmer's TrialJ A Lawrie, J B Cowan
Best Practice & Research. Clinical Obstetrics & Gynaecology|May 5, 2015
Impact of training on emergency resuscitation skills: Impact on Millennium Development Goals (MDGs) 4 and 5A Metin Gülmezoglu, Theresa A Lawrie
Meat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A Lawrie
Meat Science|November 8, 2011
Efficiency of protein extraction and recovery from meat industry by-productsN F Gault, R A Lawrie
Food Additives and Contaminants|May 1, 1996
The approach adopted in the UK for the estimation of the intake of food additivesC A Lawrie, N M Rees
Pageof 20

Showing results (21-30 of 199) with videos related to

Sort By:
Pageof 20
Meat Science|November 8, 2011
Influence of coagulating bath composition on the texture of fibres spun from blood plasmaG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Mixed protein fibres from meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Improved protein recovery from some meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Rapid determination of the 3-methylhistidine content of meat using 1-fluoro-2,4-dinitrobenzeneN H Poulter, R A Lawrie
Meat Science|November 8, 2011
The practical application of 3-methylhistidine in determining the lean meat content of food productsN H Poulter, R A Lawrie
Glasgow Medical Journal|November 16, 2018
Case of Poisoning by Strychnine, with Experiments on Poisoning by That Substance, and Remarks on Some Parts of the Medical Evidence Given on Palmer's TrialJ A Lawrie, J B Cowan
Best Practice & Research. Clinical Obstetrics & Gynaecology|May 5, 2015
Impact of training on emergency resuscitation skills: Impact on Millennium Development Goals (MDGs) 4 and 5A Metin Gülmezoglu, Theresa A Lawrie
Meat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A Lawrie
Meat Science|November 8, 2011
Efficiency of protein extraction and recovery from meat industry by-productsN F Gault, R A Lawrie
Food Additives and Contaminants|May 1, 1996
The approach adopted in the UK for the estimation of the intake of food additivesC A Lawrie, N M Rees
Pageof 20