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C Faustman

Showing results (1-10 of 35) with videos related to

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Meat Science|November 9, 2011
Obituary dr donald kinsman 20/5/1923-29/1/1998C Faustman
Journal of Animal Science|January 1, 1991
The effect of cattle breed and muscle type on discoloration and various biochemical parameters in fresh beefC Faustman, R G Cassens
Journal of Agricultural and Food Chemistry|March 22, 2000
Effect of aldehyde lipid oxidation products on myoglobinM P Lynch, C Faustman
Meat Science|November 9, 2011
Metmyoglobin reducing activityA E D Bekhit, C Faustman
Journal of Agricultural and Food Chemistry|November 24, 1999
alpha-tocopherol oxidation in beef and in bovine muscle microsomesC Faustman, D C Liebler, J A Burr
Journal of Animal Science|November 1, 1993
Pork quality and the expression of stress protein Hsp 70 in swineR L van Laack, C Faustman, J G Sebranek
Journal of Food Science|June 26, 2008
Interaction of fish myoglobin and myofibrillar proteinsM Chaijan, S Benjakul, W Visessanguan, et al.
Journal of Food Science|November 13, 2007
Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteinsM Chaijan, S Benjakul, W Visessanguan, et al.
Meat Science|November 9, 2011
The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef pattiesS Lee, E A Decker, C Faustman, et al.
Meat Science|November 9, 2011
Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anionW K Chan, C Faustman, M Yin, et al.
Pageof 4

Showing results (1-10 of 35) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Obituary dr donald kinsman 20/5/1923-29/1/1998C Faustman
Journal of Animal Science|January 1, 1991
The effect of cattle breed and muscle type on discoloration and various biochemical parameters in fresh beefC Faustman, R G Cassens
Journal of Agricultural and Food Chemistry|March 22, 2000
Effect of aldehyde lipid oxidation products on myoglobinM P Lynch, C Faustman
Meat Science|November 9, 2011
Metmyoglobin reducing activityA E D Bekhit, C Faustman
Journal of Agricultural and Food Chemistry|November 24, 1999
alpha-tocopherol oxidation in beef and in bovine muscle microsomesC Faustman, D C Liebler, J A Burr
Journal of Animal Science|November 1, 1993
Pork quality and the expression of stress protein Hsp 70 in swineR L van Laack, C Faustman, J G Sebranek
Journal of Food Science|June 26, 2008
Interaction of fish myoglobin and myofibrillar proteinsM Chaijan, S Benjakul, W Visessanguan, et al.
Journal of Food Science|November 13, 2007
Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteinsM Chaijan, S Benjakul, W Visessanguan, et al.
Meat Science|November 9, 2011
The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef pattiesS Lee, E A Decker, C Faustman, et al.
Meat Science|November 9, 2011
Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anionW K Chan, C Faustman, M Yin, et al.
Pageof 4