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C Jo

Showing results (11-20 of 114) with videos related to

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Meat Science|November 9, 2011
Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storageC Jo, J I Lee, D U Ahn
Meat Science|November 9, 2011
Analysis of volatile components and the sensory characteristics of irradiated raw porkD U Ahn, C Jo, D G Olson
Journal of Agricultural and Food Chemistry|December 20, 1999
Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analysesD U Ahn, C Jo, D G Olson
Meat Science|November 9, 2011
Color changes in irradiated cooked pork sausage with different fat sources and packaging during storageC Jo, S K Jin, D U Ahn
Healthcare Informatics Research|August 16, 2016
Constructing a Real-Time Prescription Drug Monitoring SystemYoung-Taek Park, Youn Tae Lee, Emmanuel C Jo
Journal of Nursing Care Quality|April 12, 2003
Quality measurement in nursing: an update of where we are nowJane E Bostick, C Jo Riggs, Marilyn J Rantz
Biotechnology and Bioengineering|November 20, 1993
Step-fortifications of nutrients in mammalian cell cultureE C Jo, D I Kim, H M Moon
Meat Science|November 9, 2011
Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storageD U Ahn, K C Nam, M Du, et al.
Salud Publica De Mexico|July 8, 2008
The global momentum for smokefree public places: best practice in current and forthcoming smokefree policiesG Griffith, C Welch, A Cardone, et al.
Seminars in Ultrasound, CT, and MR|June 6, 2026
Imaging of Neuroendocrine Neoplasms in the Central Nervous System and Head and NeckNahyun C Jo, Jamie C Chang, Praneethkumar Madhu, et al.
Pageof 12

Showing results (11-20 of 114) with videos related to

Sort By:
Pageof 12
Meat Science|November 9, 2011
Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storageC Jo, J I Lee, D U Ahn
Meat Science|November 9, 2011
Analysis of volatile components and the sensory characteristics of irradiated raw porkD U Ahn, C Jo, D G Olson
Journal of Agricultural and Food Chemistry|December 20, 1999
Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analysesD U Ahn, C Jo, D G Olson
Meat Science|November 9, 2011
Color changes in irradiated cooked pork sausage with different fat sources and packaging during storageC Jo, S K Jin, D U Ahn
Healthcare Informatics Research|August 16, 2016
Constructing a Real-Time Prescription Drug Monitoring SystemYoung-Taek Park, Youn Tae Lee, Emmanuel C Jo
Journal of Nursing Care Quality|April 12, 2003
Quality measurement in nursing: an update of where we are nowJane E Bostick, C Jo Riggs, Marilyn J Rantz
Biotechnology and Bioengineering|November 20, 1993
Step-fortifications of nutrients in mammalian cell cultureE C Jo, D I Kim, H M Moon
Meat Science|November 9, 2011
Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storageD U Ahn, K C Nam, M Du, et al.
Salud Publica De Mexico|July 8, 2008
The global momentum for smokefree public places: best practice in current and forthcoming smokefree policiesG Griffith, C Welch, A Cardone, et al.
Seminars in Ultrasound, CT, and MR|June 6, 2026
Imaging of Neuroendocrine Neoplasms in the Central Nervous System and Head and NeckNahyun C Jo, Jamie C Chang, Praneethkumar Madhu, et al.
Pageof 12