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F J Smulders

Showing results (1-10 of 29) with videos related to

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The Veterinary Quarterly|April 1, 1986
Sensory meat quality and its assessmentF J Smulders
Meat Science|November 8, 2011
Effect of electrical stimulation on veal qualityG Eikelenboom, F J Smulders
International Journal of Food Microbiology|December 16, 1998
Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversiesF J Smulders, G G Greer
Meat Science|November 8, 2011
Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boningR L van Laack, F J Smulders
Meat Science|November 9, 2011
On the assessment of water-holding capacity of hot- vs cold-boned porkR L van Laack, F J Smulders
International Journal of Food Microbiology|May 1, 1990
A comparison of different enrichment media for the isolation of Salmonella dublin from livers, kidneys and muscles of Salmonella-positive veal calvesE G van Klink, F J Smulders
Meat Science|November 8, 2011
The effect of electrical stimulation, time of boning and high temperature conditioning on sensory quality traits of porcine Longissimus dorsi muscleR L van Laack, F J Smulders
Meat Science|November 8, 2011
The effect of high and low voltage electrical stimulation on beef qualityG Eikelenboom, F J Smulders, H Rudérus
Meat Science|November 8, 2011
The effect of electrical stimulation on the quality of three bovine musclesF J Smulders, G Eikelenboom, J G van Logtestijn
Tijdschrift Voor Diergeneeskunde|September 15, 1993
[A new curriculum veterinary education: on the road to the 21st century]P van Beukelen, J J van Nes, F J Smulders
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
The Veterinary Quarterly|April 1, 1986
Sensory meat quality and its assessmentF J Smulders
Meat Science|November 8, 2011
Effect of electrical stimulation on veal qualityG Eikelenboom, F J Smulders
International Journal of Food Microbiology|December 16, 1998
Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversiesF J Smulders, G G Greer
Meat Science|November 8, 2011
Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boningR L van Laack, F J Smulders
Meat Science|November 9, 2011
On the assessment of water-holding capacity of hot- vs cold-boned porkR L van Laack, F J Smulders
International Journal of Food Microbiology|May 1, 1990
A comparison of different enrichment media for the isolation of Salmonella dublin from livers, kidneys and muscles of Salmonella-positive veal calvesE G van Klink, F J Smulders
Meat Science|November 8, 2011
The effect of electrical stimulation, time of boning and high temperature conditioning on sensory quality traits of porcine Longissimus dorsi muscleR L van Laack, F J Smulders
Meat Science|November 8, 2011
The effect of high and low voltage electrical stimulation on beef qualityG Eikelenboom, F J Smulders, H Rudérus
Meat Science|November 8, 2011
The effect of electrical stimulation on the quality of three bovine musclesF J Smulders, G Eikelenboom, J G van Logtestijn
Tijdschrift Voor Diergeneeskunde|September 15, 1993
[A new curriculum veterinary education: on the road to the 21st century]P van Beukelen, J J van Nes, F J Smulders
Pageof 3