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D W Pethick

Showing results (31-40 of 95) with videos related to

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Meat Science|November 9, 2011
CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheepC G Jose, D W Pethick, R H Jacob, et al.
Equine Veterinary Journal|January 1, 1993
Nutrient utilisation by the hindlimb of thoroughbred horses at restD W Pethick, R J Rose, W L Bryden, et al.
Meat Science|June 22, 2010
Genetic and environmental effects on meat qualityR D Warner, P L Greenwood, D W Pethick, et al.
The British Journal of Nutrition|January 1, 1983
The metabolism of circulating non-esterified fatty acids by the whole animal, hind-limb muscle and uterus of pregnant ewesD W Pethick, D B Lindsay, P J Barker, et al.
The British Journal of Nutrition|July 1, 1981
Acetate supply and utilization by the tissues of sheep in vivoD W Pethick, D B Lindsay, P J Barker, et al.
The British Journal of Nutrition|July 1, 1986
Errors in blood flow measurementsD B Lindsay, D W Pethick, P J Barker, et al.
Meat Science|February 5, 2021
The potential for dual energy X-ray absorptiometry to predict lamb eating qualityF Anderson, C Payne, L Pannier, et al.
Research in Veterinary Science|December 23, 1999
Adverse effects of soluble non-starch polysaccharide (guar gum) on piglet growth and experimental colibacillosis immediately after weaningD E McDonald, D W Pethick, J R Pluske, et al.
The British Journal of Nutrition|October 10, 2001
Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenic Escherichia coli in newly-weaned pigsD E McDonald, D W Pethick, B P Mullan, et al.
Meat Science|October 2, 2013
Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacityH B Calnan, R H Jacob, D W Pethick, et al.
Pageof 10

Showing results (31-40 of 95) with videos related to

Sort By:
Pageof 10
Meat Science|November 9, 2011
CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheepC G Jose, D W Pethick, R H Jacob, et al.
Equine Veterinary Journal|January 1, 1993
Nutrient utilisation by the hindlimb of thoroughbred horses at restD W Pethick, R J Rose, W L Bryden, et al.
Meat Science|June 22, 2010
Genetic and environmental effects on meat qualityR D Warner, P L Greenwood, D W Pethick, et al.
The British Journal of Nutrition|January 1, 1983
The metabolism of circulating non-esterified fatty acids by the whole animal, hind-limb muscle and uterus of pregnant ewesD W Pethick, D B Lindsay, P J Barker, et al.
The British Journal of Nutrition|July 1, 1981
Acetate supply and utilization by the tissues of sheep in vivoD W Pethick, D B Lindsay, P J Barker, et al.
The British Journal of Nutrition|July 1, 1986
Errors in blood flow measurementsD B Lindsay, D W Pethick, P J Barker, et al.
Meat Science|February 5, 2021
The potential for dual energy X-ray absorptiometry to predict lamb eating qualityF Anderson, C Payne, L Pannier, et al.
Research in Veterinary Science|December 23, 1999
Adverse effects of soluble non-starch polysaccharide (guar gum) on piglet growth and experimental colibacillosis immediately after weaningD E McDonald, D W Pethick, J R Pluske, et al.
The British Journal of Nutrition|October 10, 2001
Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenic Escherichia coli in newly-weaned pigsD E McDonald, D W Pethick, B P Mullan, et al.
Meat Science|October 2, 2013
Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacityH B Calnan, R H Jacob, D W Pethick, et al.
Pageof 10