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D A Ledward

Meat science

Showing results (1-10 of 38) with videos related to

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Meat Science|November 8, 2011
Post-slaughter influences on the formation of metyyoglobin in beef musclesD A Ledward
Meat Science|November 8, 2011
Scanning calorimetric studies of some protein-protein interactions involving myoglobinD A Ledward
Meat Science|November 8, 2011
A note on the nature of the haematin pigments present in freeze dried and cooked beefD A Ledward
Meat Science|November 8, 2011
Effect of temperature of comminution on the stability and eating quality of 'English' sausagesS Brown, D A Ledward
Meat Science|April 30, 2013
High pressure processing of fresh meat--is it worth it?Hanjun Ma, D A Ledward
Meat Science|November 9, 2011
High pressure effects on lipid oxidation in minced porkP B Cheah, D A Ledward
Meat Science|November 9, 2011
High pressure/thermal treatment effects on the texture of beef muscleHan-Jun Ma, D A Ledward
Meat Science|November 8, 2011
Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheresJ A Ordonez, D A Ledward
Meat Science|May 13, 2017
Meat science from 1976: A history of the journalD A Ledward, D L Hopkins
Meat Science|November 9, 2011
Inhibition of metmyoglobin formation in fresh beef by pressure treatmentP B Cheah, D A Ledward
Pageof 4

Showing results (1-10 of 38) with videos related to

Sort By:
Pageof 4
Meat Science|November 8, 2011
Post-slaughter influences on the formation of metyyoglobin in beef musclesD A Ledward
Meat Science|November 8, 2011
Scanning calorimetric studies of some protein-protein interactions involving myoglobinD A Ledward
Meat Science|November 8, 2011
A note on the nature of the haematin pigments present in freeze dried and cooked beefD A Ledward
Meat Science|November 8, 2011
Effect of temperature of comminution on the stability and eating quality of 'English' sausagesS Brown, D A Ledward
Meat Science|April 30, 2013
High pressure processing of fresh meat--is it worth it?Hanjun Ma, D A Ledward
Meat Science|November 9, 2011
High pressure effects on lipid oxidation in minced porkP B Cheah, D A Ledward
Meat Science|November 9, 2011
High pressure/thermal treatment effects on the texture of beef muscleHan-Jun Ma, D A Ledward
Meat Science|November 8, 2011
Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheresJ A Ordonez, D A Ledward
Meat Science|May 13, 2017
Meat science from 1976: A history of the journalD A Ledward, D L Hopkins
Meat Science|November 9, 2011
Inhibition of metmyoglobin formation in fresh beef by pressure treatmentP B Cheah, D A Ledward
Pageof 4