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D A Ledward

Showing results (51-60 of 67) with videos related to

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Biochemical Society Transactions|January 1, 1976
The enthalpy of interaction between collagen fibres and denaturing solventsS Menashi, A Finch, P J Gardner, et al.
Meat Science|November 8, 2011
The role of lipids and glycerol in determining the shelf-life of glycerol desorbed intermediate moisture meat productsC E Webster, F A Nunez-Gonzales, D A Ledward
Meat Science|November 9, 2011
Oxymyoglobin formation in meat and poultryS Millar, R Wilson, B W Moss, et al.
Biochimica Et Biophysica Acta|October 9, 1974
The thermal denaturation of collagen fibres swollen in aqueous solutions of urea, hexamethylenetetramine, p-benzoquinone and tetra-alkylammonium saltsA Finch, P J Gardner, D A Ledward, et al.
Meat Science|November 8, 2011
Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beefD A Ledward, C G Smith, H M Clarke, et al.
Meat Science|November 9, 2011
Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beefG N Lytras, A Geileskey, R D King, et al.
Meat Science|November 9, 2011
Relationship between myosin denaturation and the colour of low-voltage-electrically-stimulated beefD A Hector, C Brew-Graves, N Hassen, et al.
Meat Science|November 8, 2011
The role of non-haem proteins in meat haemoprotein digestionT Hazell, D A Ledward, R J Neale, et al.
Meat Science|November 9, 2011
High temperature reduction of metmyoglobin in aqueous muscle extractsH M Osborn, H Brown, J B Adams, et al.
Letters in Applied Microbiology|June 20, 1998
Factors affecting the heat resistance of Escherichia coli O157:H7J Kaur, D A Ledward, R W Park, et al.
Pageof 7

Showing results (51-60 of 67) with videos related to

Sort By:
Pageof 7
Biochemical Society Transactions|January 1, 1976
The enthalpy of interaction between collagen fibres and denaturing solventsS Menashi, A Finch, P J Gardner, et al.
Meat Science|November 8, 2011
The role of lipids and glycerol in determining the shelf-life of glycerol desorbed intermediate moisture meat productsC E Webster, F A Nunez-Gonzales, D A Ledward
Meat Science|November 9, 2011
Oxymyoglobin formation in meat and poultryS Millar, R Wilson, B W Moss, et al.
Biochimica Et Biophysica Acta|October 9, 1974
The thermal denaturation of collagen fibres swollen in aqueous solutions of urea, hexamethylenetetramine, p-benzoquinone and tetra-alkylammonium saltsA Finch, P J Gardner, D A Ledward, et al.
Meat Science|November 8, 2011
Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beefD A Ledward, C G Smith, H M Clarke, et al.
Meat Science|November 9, 2011
Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beefG N Lytras, A Geileskey, R D King, et al.
Meat Science|November 9, 2011
Relationship between myosin denaturation and the colour of low-voltage-electrically-stimulated beefD A Hector, C Brew-Graves, N Hassen, et al.
Meat Science|November 8, 2011
The role of non-haem proteins in meat haemoprotein digestionT Hazell, D A Ledward, R J Neale, et al.
Meat Science|November 9, 2011
High temperature reduction of metmyoglobin in aqueous muscle extractsH M Osborn, H Brown, J B Adams, et al.
Letters in Applied Microbiology|June 20, 1998
Factors affecting the heat resistance of Escherichia coli O157:H7J Kaur, D A Ledward, R W Park, et al.
Pageof 7