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D J Wild

Showing results (1-10 of 13) with videos related to

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Meat Science|November 8, 2011
Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibrilR H Locker, D J Wild
Meat Science|November 8, 2011
Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretchR H Locker, D J Wild
Journal of Biochemistry|May 1, 1986
A comparative study of high molecular weight proteins in various types of muscle across the animal kingdomR H Locker, D J Wild
Journal of Molecular Graphics & Modelling|February 19, 2000
VisualiSAR: a web-based application for clustering, structure browsing, and structure-activity relationship studyD J Wild, C J Blankley
Journal of Ultrastructure Research|September 1, 1984
The N-lines of skeletal muscleR H Locker, D J Wild
Meat Science|November 8, 2011
The fate of the large proteins of the myofibril during tenderising treatmentsR H Locker, D J Wild
Meat Science|November 8, 2011
'Ageing' of cold shortened meat depends on the criterionR H Locker, D J Wild
Meat Science|November 8, 2011
Myofibrils of cooked meat are a continuum of gap filamentsR H Locker, D J Wild
Meat Science|November 8, 2011
Effects of sugars on post-mortem glycolysis in bovine muscle minceO A Young, S M Humphrey, D J Wild
Meat Science|November 8, 2011
Tensile properties of cooked beef in relation to rigor temperature and tendernessR H Locker, D J Wild, G J Daines
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Meat Science|November 8, 2011
Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibrilR H Locker, D J Wild
Meat Science|November 8, 2011
Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretchR H Locker, D J Wild
Journal of Biochemistry|May 1, 1986
A comparative study of high molecular weight proteins in various types of muscle across the animal kingdomR H Locker, D J Wild
Journal of Molecular Graphics & Modelling|February 19, 2000
VisualiSAR: a web-based application for clustering, structure browsing, and structure-activity relationship studyD J Wild, C J Blankley
Journal of Ultrastructure Research|September 1, 1984
The N-lines of skeletal muscleR H Locker, D J Wild
Meat Science|November 8, 2011
The fate of the large proteins of the myofibril during tenderising treatmentsR H Locker, D J Wild
Meat Science|November 8, 2011
'Ageing' of cold shortened meat depends on the criterionR H Locker, D J Wild
Meat Science|November 8, 2011
Myofibrils of cooked meat are a continuum of gap filamentsR H Locker, D J Wild
Meat Science|November 8, 2011
Effects of sugars on post-mortem glycolysis in bovine muscle minceO A Young, S M Humphrey, D J Wild
Meat Science|November 8, 2011
Tensile properties of cooked beef in relation to rigor temperature and tendernessR H Locker, D J Wild, G J Daines
Pageof 2