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B Krol

Showing results (1-10 of 97) with videos related to

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Tijdschrift Voor Diergeneeskunde|November 1, 1980
[Starting-points and objectives of the technology of products of animal origin (author's transl)]B Krol
Tijdschrift Voor Diergeneeskunde|October 15, 1996
[Learning to control the meat]B Krol
Tijdschrift Voor Diergeneeskunde|November 15, 1976
[Effect of heating on the survival of swine fever virus in pasteurised canned ham from experimentally infected animals (author's transl)]C Terpstra, B Krol
Meat Science|November 8, 2011
Effect of ascorbate and ascorbyl palmitate on lipid oxidation in semi-dry saugages manufactured from pork materials differing in stability towards oxidationJ H Houben, B Krol
Meat Science|November 8, 2011
Effect of frozen storage and protective packaging on lipid oxidation in pork backfat with slightly increased levels of polyenoic fatty acidsJ H Houben, B Krol
Meat Science|November 9, 2011
Effect of citric acid and citrate on the shelf stability of canned liver paste processed at reduced F(0) valuesJ H Houben, B Krol
Tijdschrift Voor Diergeneeskunde|June 1, 1976
[A study on the bacteriological aspect of fresh beef. I. Effect of the slaughter of cattle (author's transl)]S J Mulder, B Krol
Tijdschrift Voor Diergeneeskunde|June 1, 1976
[A study on the bacteriological aspect of fresh beef. II. Effect of storage of carcases in slaughter-houses (author's transl)]S J Mulder, B Krol
Meat Science|November 8, 2011
Controlling growth of Streptococcus faecium in a ham model with heat and ethylenediamine tetraacetic acid, tertiary butylhydroquinone or nisinJ H Houben, B Krol
Tijdschrift Voor Diergeneeskunde|December 1, 1976
[Studies on the bacteriological features of fresh meat. III. Effects of transport (author's transl)]S J Mulder, B Krol
Pageof 10

Showing results (1-10 of 97) with videos related to

Sort By:
Pageof 10
Tijdschrift Voor Diergeneeskunde|November 1, 1980
[Starting-points and objectives of the technology of products of animal origin (author's transl)]B Krol
Tijdschrift Voor Diergeneeskunde|October 15, 1996
[Learning to control the meat]B Krol
Tijdschrift Voor Diergeneeskunde|November 15, 1976
[Effect of heating on the survival of swine fever virus in pasteurised canned ham from experimentally infected animals (author's transl)]C Terpstra, B Krol
Meat Science|November 8, 2011
Effect of ascorbate and ascorbyl palmitate on lipid oxidation in semi-dry saugages manufactured from pork materials differing in stability towards oxidationJ H Houben, B Krol
Meat Science|November 8, 2011
Effect of frozen storage and protective packaging on lipid oxidation in pork backfat with slightly increased levels of polyenoic fatty acidsJ H Houben, B Krol
Meat Science|November 9, 2011
Effect of citric acid and citrate on the shelf stability of canned liver paste processed at reduced F(0) valuesJ H Houben, B Krol
Tijdschrift Voor Diergeneeskunde|June 1, 1976
[A study on the bacteriological aspect of fresh beef. I. Effect of the slaughter of cattle (author's transl)]S J Mulder, B Krol
Tijdschrift Voor Diergeneeskunde|June 1, 1976
[A study on the bacteriological aspect of fresh beef. II. Effect of storage of carcases in slaughter-houses (author's transl)]S J Mulder, B Krol
Meat Science|November 8, 2011
Controlling growth of Streptococcus faecium in a ham model with heat and ethylenediamine tetraacetic acid, tertiary butylhydroquinone or nisinJ H Houben, B Krol
Tijdschrift Voor Diergeneeskunde|December 1, 1976
[Studies on the bacteriological features of fresh meat. III. Effects of transport (author's transl)]S J Mulder, B Krol
Pageof 10