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D L Hopkins

Showing results (11-20 of 95) with videos related to

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Meat Science|November 9, 2011
Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscleD L Hopkins, J M Thompson
Australian Veterinary Journal|June 1, 1988
Anthelmintic dose selection by farmersR B Besier, D L Hopkins
Meat Science|November 9, 2011
Diverse lamb genotypes-1. Yield of saleable cuts and meat in the carcass and the prediction of yieldD L Hopkins, N M Fogarty
Meat Science|November 9, 2011
Diverse lamb genotypes-2. Meat pH, colour and tendernessD L Hopkins, N M Fogarty
Meat Science|November 9, 2011
The relationship between post-mortem calcium concentration or pH and indicators of proteolysis in ovine muscleD L Hopkins, J M Thompson
Meat Science|November 9, 2011
The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosinD L Hopkins, J M Thompson
Plant Disease|March 2, 2019
Differentiation of Pathogenic Groups of Xylella fastidiosa Strains with Whole-Cell Protein ProfilesR L Wichman, D L Hopkins
Journal of Bacteriology|August 1, 1974
Ultrastructural study of Pierce's disease bacterium in grape xylem tissueH H Mollenhauer, D L Hopkins
Environmental Toxicology and Chemistry|May 4, 2017
Site-specific acute and chronic toxicity of ammonia to Daphnia magna strausF M Gersich, D L Hopkins
Meat Science|June 17, 2014
Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledgeD L Hopkins, S I Mortimer
Pageof 10

Showing results (11-20 of 95) with videos related to

Sort By:
Pageof 10
Meat Science|November 9, 2011
Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscleD L Hopkins, J M Thompson
Australian Veterinary Journal|June 1, 1988
Anthelmintic dose selection by farmersR B Besier, D L Hopkins
Meat Science|November 9, 2011
Diverse lamb genotypes-1. Yield of saleable cuts and meat in the carcass and the prediction of yieldD L Hopkins, N M Fogarty
Meat Science|November 9, 2011
Diverse lamb genotypes-2. Meat pH, colour and tendernessD L Hopkins, N M Fogarty
Meat Science|November 9, 2011
The relationship between post-mortem calcium concentration or pH and indicators of proteolysis in ovine muscleD L Hopkins, J M Thompson
Meat Science|November 9, 2011
The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosinD L Hopkins, J M Thompson
Plant Disease|March 2, 2019
Differentiation of Pathogenic Groups of Xylella fastidiosa Strains with Whole-Cell Protein ProfilesR L Wichman, D L Hopkins
Journal of Bacteriology|August 1, 1974
Ultrastructural study of Pierce's disease bacterium in grape xylem tissueH H Mollenhauer, D L Hopkins
Environmental Toxicology and Chemistry|May 4, 2017
Site-specific acute and chronic toxicity of ammonia to Daphnia magna strausF M Gersich, D L Hopkins
Meat Science|June 17, 2014
Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledgeD L Hopkins, S I Mortimer
Pageof 10