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D A Ledward

Showing results (31-40 of 67) with videos related to

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The American Journal of Clinical Nutrition|July 1, 1982
Hemoglobin and meat iron absorptionT Hazell, D A Ledward, R J Neale
Meat Science|November 8, 2011
Prediction of water activity, a(w), in cook-soak equilibrated intermediate moisture meatsC E Webster, R M Wood, D A Ledward
Meat Science|November 8, 2011
Effects of calcium and pH on spun fibres produced from plasma-alginate mixturesA P Imeson, D A Ledward, J R Mitchell
Meat Science|November 8, 2011
Protein hydrolysates from meat industry by-productsJ D Webster, D A Ledward, R A Lawrie
Meat Science|November 9, 2011
The stability of some intermediate moisture smoked meats during storage at 30°C and 38°CT M Okonkwo, Z A Obanu, D A Ledward
Meat Science|November 8, 2011
Reactivity of glycerol in intermediate moisture meatsZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Effect of oxygen and storage temperature on intermediate moisture meat productsC E Webster, D A Ledward, R A Lawrie
The British Journal of Nutrition|November 1, 1983
Availability of iron from chicken meat and liver given to ratsF E Bogunjoko, R J Neale, D A Ledward
Meat Science|November 8, 2011
Catalysts of lipid oxidation in meat productsA M Johns, L H Birkinshaw, D A Ledward
Meat Science|November 8, 2011
Lipid oxidation and metmyoglobin formation in sausages containing chickpea flourM M Verma, D A Ledward, R A Lawrie
Pageof 7

Showing results (31-40 of 67) with videos related to

Sort By:
Pageof 7
The American Journal of Clinical Nutrition|July 1, 1982
Hemoglobin and meat iron absorptionT Hazell, D A Ledward, R J Neale
Meat Science|November 8, 2011
Prediction of water activity, a(w), in cook-soak equilibrated intermediate moisture meatsC E Webster, R M Wood, D A Ledward
Meat Science|November 8, 2011
Effects of calcium and pH on spun fibres produced from plasma-alginate mixturesA P Imeson, D A Ledward, J R Mitchell
Meat Science|November 8, 2011
Protein hydrolysates from meat industry by-productsJ D Webster, D A Ledward, R A Lawrie
Meat Science|November 9, 2011
The stability of some intermediate moisture smoked meats during storage at 30°C and 38°CT M Okonkwo, Z A Obanu, D A Ledward
Meat Science|November 8, 2011
Reactivity of glycerol in intermediate moisture meatsZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Effect of oxygen and storage temperature on intermediate moisture meat productsC E Webster, D A Ledward, R A Lawrie
The British Journal of Nutrition|November 1, 1983
Availability of iron from chicken meat and liver given to ratsF E Bogunjoko, R J Neale, D A Ledward
Meat Science|November 8, 2011
Catalysts of lipid oxidation in meat productsA M Johns, L H Birkinshaw, D A Ledward
Meat Science|November 8, 2011
Lipid oxidation and metmyoglobin formation in sausages containing chickpea flourM M Verma, D A Ledward, R A Lawrie
Pageof 7