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D A Ledward

Showing results (11-20 of 67) with videos related to

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Meat Science|November 8, 2011
A note on the nature of the haematin pigments present in freeze dried and cooked beefD A Ledward
Biochimica Et Biophysica Acta|January 25, 1973
Differential scanning calorimetric study of collagen fibres swollen in aqueous neutral salt solutionsA Finch, D A Ledward
Biochimica Et Biophysica Acta|October 31, 1972
Shrinkage of collagen fibres: a differential scanning calorimetric studyA Finch, D 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 7

Showing results (11-20 of 67) with videos related to

Sort By:
Pageof 7
Meat Science|November 8, 2011
A note on the nature of the haematin pigments present in freeze dried and cooked beefD A Ledward
Biochimica Et Biophysica Acta|January 25, 1973
Differential scanning calorimetric study of collagen fibres swollen in aqueous neutral salt solutionsA Finch, D A Ledward
Biochimica Et Biophysica Acta|October 31, 1972
Shrinkage of collagen fibres: a differential scanning calorimetric studyA Finch, D 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 7