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A M Pearson

Showing results (51-60 of 73) with videos related to

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Journal of Agricultural and Food Chemistry|May 1, 1983
An investigation into the potential formation of N-substituted amides and their nitrosated derivatives during the frying of baconM H Fooladi, J I Gray, A M Pearson, et al.
Journal of Animal Science|May 1, 1978
Structural characteristics of porcine skeletal muscle giant myofibers as observed by light and electron microscopyT R Dutson, R A Merkel, A M Pearson, et al.
Canadian Journal of Zoology|March 1, 1970
Polar bear milk. IV. Gross composition, fatty acid, and mineral constitutionH W Cook, J W Lentfer, A M Pearson, et al.
Canadian Journal of Zoology|November 1, 1970
Snowshoe hare (Lepus americanus) milk. I. Gross composition, fatty acid, and mineral constitutionB E Baker, H W Cook, J R Bider, et al.
Journal of Agricultural and Food Chemistry|March 1, 1971
Disc electrophoresis of Weber-Edsall extract and actomyosin from skeletal muscleJ H Rampton, A M Pearson, J E Walker, et al.
Meat Science|November 8, 2011
Effect of salt on oxidative changes in pre- and post-rigor ground beefE Torres, A M Pearson, J I Gray, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 1, 1985
Aflatoxin deposition and clearance in the eggs of laying hensA Wolzak, A M Pearson, T H Coleman, et al.
British Poultry Science|January 1, 1985
Broiler aflatoxicosis with recovery after replacement of the contaminated dietC Chen, A M Pearson, T H Coleman, et al.
IARC Scientific Publications|January 1, 1984
Further factors influencing N-nitrosamine formation in baconJ I Gray, D J Skrypec, A K Mandagere, et al.
Applied Microbiology|December 1, 1971
Observations by electron microscopy on pig muscle inoculated and incubated with Pseudomonas fragiT R Dutson, A M Pearson, J F Price, et al.
Pageof 8

Showing results (51-60 of 73) with videos related to

Sort By:
Pageof 8
Journal of Agricultural and Food Chemistry|May 1, 1983
An investigation into the potential formation of N-substituted amides and their nitrosated derivatives during the frying of baconM H Fooladi, J I Gray, A M Pearson, et al.
Journal of Animal Science|May 1, 1978
Structural characteristics of porcine skeletal muscle giant myofibers as observed by light and electron microscopyT R Dutson, R A Merkel, A M Pearson, et al.
Canadian Journal of Zoology|March 1, 1970
Polar bear milk. IV. Gross composition, fatty acid, and mineral constitutionH W Cook, J W Lentfer, A M Pearson, et al.
Canadian Journal of Zoology|November 1, 1970
Snowshoe hare (Lepus americanus) milk. I. Gross composition, fatty acid, and mineral constitutionB E Baker, H W Cook, J R Bider, et al.
Journal of Agricultural and Food Chemistry|March 1, 1971
Disc electrophoresis of Weber-Edsall extract and actomyosin from skeletal muscleJ H Rampton, A M Pearson, J E Walker, et al.
Meat Science|November 8, 2011
Effect of salt on oxidative changes in pre- and post-rigor ground beefE Torres, A M Pearson, J I Gray, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 1, 1985
Aflatoxin deposition and clearance in the eggs of laying hensA Wolzak, A M Pearson, T H Coleman, et al.
British Poultry Science|January 1, 1985
Broiler aflatoxicosis with recovery after replacement of the contaminated dietC Chen, A M Pearson, T H Coleman, et al.
IARC Scientific Publications|January 1, 1984
Further factors influencing N-nitrosamine formation in baconJ I Gray, D J Skrypec, A K Mandagere, et al.
Applied Microbiology|December 1, 1971
Observations by electron microscopy on pig muscle inoculated and incubated with Pseudomonas fragiT R Dutson, A M Pearson, J F Price, et al.
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