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 (61-70 of 67) with videos related to

Pageof 7
Sort By:
You have reached the last page of results.This site can display upto 67 results.
Journal of Agricultural and Food Chemistry|December 20, 1999
Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model systemV M Hill, N S Isaacs, D A Ledward, et al.
Meat Science|November 8, 2011
The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulationD A Ledward, R F Dickinson, V H Powell, et al.
Meat Science|November 9, 2011
The kinetics of cooked meat haemoprotein formation in meat and model systemsA Geileskey, R D King, D Corte, et al.
Meat Science|November 8, 2011
Effect of frozen storage of minced meats on the quality of sausages prepared from themM M Verma, A D Alarcon Rojo, D A Ledward, et al.
European Journal of Biochemistry|December 3, 1984
Conformational stability of the myosin rodR A Cross, R G Bardsley, D A Ledward, et al.
Annales De La Nutrition Et De L'Alimentation|January 1, 1978
Protein quality and iron availability of intermediate moisture beef stored at 38 degrees CR J Neale, Z A Obanu, R J Biggin, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 1, 1995
Differential scanning calorimetry of lupin and soy proteinsI M Sousa, J R Mitchell, D A Ledward, et al.
Pageof 7

Showing results (61-70 of 67) with videos related to

Sort By:
Pageof 7
You have reached the last page of results.This site can display upto 67 results.
Journal of Agricultural and Food Chemistry|December 20, 1999
Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model systemV M Hill, N S Isaacs, D A Ledward, et al.
Meat Science|November 8, 2011
The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulationD A Ledward, R F Dickinson, V H Powell, et al.
Meat Science|November 9, 2011
The kinetics of cooked meat haemoprotein formation in meat and model systemsA Geileskey, R D King, D Corte, et al.
Meat Science|November 8, 2011
Effect of frozen storage of minced meats on the quality of sausages prepared from themM M Verma, A D Alarcon Rojo, D A Ledward, et al.
European Journal of Biochemistry|December 3, 1984
Conformational stability of the myosin rodR A Cross, R G Bardsley, D A Ledward, et al.
Annales De La Nutrition Et De L'Alimentation|January 1, 1978
Protein quality and iron availability of intermediate moisture beef stored at 38 degrees CR J Neale, Z A Obanu, R J Biggin, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 1, 1995
Differential scanning calorimetry of lupin and soy proteinsI M Sousa, J R Mitchell, D A Ledward, et al.
Pageof 7