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D A Ledward

Showing results (21-30 of 67) with videos related to

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Meat Science|November 8, 2011
Utilization of black gram flour in beef sausagesS Shakoor Chaudhray, D A Ledward
Poultry Science|March 4, 2005
Microstructure and thermal characteristics of Thai indigenous and broiler chicken musclesS Wattanachant, S Benjakul, D A Ledward
Journal of Agricultural and Food Chemistry|November 24, 1999
Effects of high pressure on the myofibrillar proteins of cod and turkey muscleK Angsupanich, M Edde, D A Ledward
Poultry Science|February 6, 2004
Composition, color, and texture of Thai indigenous and broiler chicken musclesS Wattanachant, S Benjakul, D A Ledward
Meat Science|November 8, 2011
Lipid and haemoprotein oxidation in meat emulsionsM M Verma, V Paranjape, D A Ledward
Meat Science|November 8, 2011
Note on the effect of ageing on the neutral salt and acid soluble collagen from the intramuscular connective tissue of various speciesR Chizzolini, D A Ledward, R A Lawrie
Journal of Agricultural and Food Chemistry|October 14, 2000
Effect of high-pressure treatment on lipoxygenase activityR Tangwongchai, D A Ledward, J M Ames
Biochimica Et Biophysica Acta|February 27, 1975
Structural and functional determinants of Mucor miehei protease. V. Enthalpy changes upon thermal denaturation in solution of varying pHD A Ledward, A Finch, W S Rickert
Journal of Agricultural and Food Chemistry|May 23, 2000
Effect of high-pressure treatment on the texture of cherry tomatoR Tangwongchai, D A Ledward, J M Ames
The British Journal of Nutrition|May 1, 1978
Iron availability from meatT Hazell, D A Ledward, R J Neale
Pageof 7

Showing results (21-30 of 67) with videos related to

Sort By:
Pageof 7
Meat Science|November 8, 2011
Utilization of black gram flour in beef sausagesS Shakoor Chaudhray, D A Ledward
Poultry Science|March 4, 2005
Microstructure and thermal characteristics of Thai indigenous and broiler chicken musclesS Wattanachant, S Benjakul, D A Ledward
Journal of Agricultural and Food Chemistry|November 24, 1999
Effects of high pressure on the myofibrillar proteins of cod and turkey muscleK Angsupanich, M Edde, D A Ledward
Poultry Science|February 6, 2004
Composition, color, and texture of Thai indigenous and broiler chicken musclesS Wattanachant, S Benjakul, D A Ledward
Meat Science|November 8, 2011
Lipid and haemoprotein oxidation in meat emulsionsM M Verma, V Paranjape, D A Ledward
Meat Science|November 8, 2011
Note on the effect of ageing on the neutral salt and acid soluble collagen from the intramuscular connective tissue of various speciesR Chizzolini, D A Ledward, R A Lawrie
Journal of Agricultural and Food Chemistry|October 14, 2000
Effect of high-pressure treatment on lipoxygenase activityR Tangwongchai, D A Ledward, J M Ames
Biochimica Et Biophysica Acta|February 27, 1975
Structural and functional determinants of Mucor miehei protease. V. Enthalpy changes upon thermal denaturation in solution of varying pHD A Ledward, A Finch, W S Rickert
Journal of Agricultural and Food Chemistry|May 23, 2000
Effect of high-pressure treatment on the texture of cherry tomatoR Tangwongchai, D A Ledward, J M Ames
The British Journal of Nutrition|May 1, 1978
Iron availability from meatT Hazell, D A Ledward, R J Neale
Pageof 7