Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

D A Ledward

Showing results (41-50 of 67) with videos related to

Pageof 7
Sort By:
Meat Science|November 8, 2011
Microbiological quality of sausages containing chickpea flour (Cicer arietinum)M M Verma, D A Ledward, R A Lawrie
Meat Science|November 9, 2011
Characteristics of some intermediate moisture smoked meatsT M Okonkwo, Z A Obanu, D A Ledward
Applied Microbiology|June 1, 1970
Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beefD J Nicol, M K Shaw, D A Ledward
The British Journal of Nutrition|May 1, 1989
Effects of dietary iron deficiency and tungsten supplementation on 59Fe absorption and gastric retention from 59Fe compounds in ratsG E Shears, R J Neale, D A Ledward
Meat Science|November 9, 2011
Prediction of the soluble myoglobin content of cooked burgersG N Lytras, R D King, D A Ledward
Meat Science|November 8, 2011
Utilization of chickpea flour in sausagesM M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Preparation and storage stability of dried salted muttonJ F Zapata, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Lipid-protein interactions as agents of quality deterioration in intermediate moisture meats: An appraisalZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum)M M Verma, R J Neale, D A Ledward
Biochimica Et Biophysica Acta|September 24, 1976
Enthalphy changes associated with the denaturation of collagens of different imino acid contentS Menashi, A Finch, P J Gardner, et al.
Pageof 7

Showing results (41-50 of 67) with videos related to

Sort By:
Pageof 7
Meat Science|November 8, 2011
Microbiological quality of sausages containing chickpea flour (Cicer arietinum)M M Verma, D A Ledward, R A Lawrie
Meat Science|November 9, 2011
Characteristics of some intermediate moisture smoked meatsT M Okonkwo, Z A Obanu, D A Ledward
Applied Microbiology|June 1, 1970
Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beefD J Nicol, M K Shaw, D A Ledward
The British Journal of Nutrition|May 1, 1989
Effects of dietary iron deficiency and tungsten supplementation on 59Fe absorption and gastric retention from 59Fe compounds in ratsG E Shears, R J Neale, D A Ledward
Meat Science|November 9, 2011
Prediction of the soluble myoglobin content of cooked burgersG N Lytras, R D King, D A Ledward
Meat Science|November 8, 2011
Utilization of chickpea flour in sausagesM M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Preparation and storage stability of dried salted muttonJ F Zapata, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Lipid-protein interactions as agents of quality deterioration in intermediate moisture meats: An appraisalZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum)M M Verma, R J Neale, D A Ledward
Biochimica Et Biophysica Acta|September 24, 1976
Enthalphy changes associated with the denaturation of collagens of different imino acid contentS Menashi, A Finch, P J Gardner, et al.
Pageof 7