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

F J Smulders

Showing results (21-30 of 29) with videos related to

Pageof 3
Sort By:
You have reached the last page of results.This site can display upto 29 results.
Meat Science|November 8, 2011
Beef tenderness and sarcomere lengthF J Smulders, B B Marsh, D R Swartz, et al.
Meat Science|November 9, 2011
Variation in post-mortem rate of glycolyis does not necessarily affect drip loss of non-stimulated vealM J den Hertog-Meischke, R E Klont, F J Smulders, et al.
Meat Science|November 9, 2011
Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?R L van Laack, R G Kauffman, W Sybesma, et al.
Meat Science|November 9, 2011
Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristicsR E Klont, V M Barnier, F J Smulders, et al.
Biochimie|March 1, 1992
The role of ultimate pH in proteolysis and calpain/calpastatin activity in bovine muscleG H Geesink, A Ouali, F J Smulders, et al.
Journal of Animal Science|May 1, 1993
Effects on meat quality of the use of clenbuterol in veal calvesG H Geesink, F J Smulders, H L van Laack, et al.
Journal of Animal Science|July 25, 2000
Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristicsR E Klont, V M Barnier, A van Dijk, et al.
Meat Science|November 9, 2011
'Scharrel' (free range) pigs: Carcass composition, meat quality and taste-panel studiesP G van der Wal, G Mateman, A W de Vries, et al.
Meat Science|November 9, 2011
The effectiveness of examining early post-mortem musculature to predict ultimate pork qualityR G Kauffman, W Sybesma, F J Smulders, et al.
Pageof 3

Showing results (21-30 of 29) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 29 results.
Meat Science|November 8, 2011
Beef tenderness and sarcomere lengthF J Smulders, B B Marsh, D R Swartz, et al.
Meat Science|November 9, 2011
Variation in post-mortem rate of glycolyis does not necessarily affect drip loss of non-stimulated vealM J den Hertog-Meischke, R E Klont, F J Smulders, et al.
Meat Science|November 9, 2011
Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?R L van Laack, R G Kauffman, W Sybesma, et al.
Meat Science|November 9, 2011
Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristicsR E Klont, V M Barnier, F J Smulders, et al.
Biochimie|March 1, 1992
The role of ultimate pH in proteolysis and calpain/calpastatin activity in bovine muscleG H Geesink, A Ouali, F J Smulders, et al.
Journal of Animal Science|May 1, 1993
Effects on meat quality of the use of clenbuterol in veal calvesG H Geesink, F J Smulders, H L van Laack, et al.
Journal of Animal Science|July 25, 2000
Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristicsR E Klont, V M Barnier, A van Dijk, et al.
Meat Science|November 9, 2011
'Scharrel' (free range) pigs: Carcass composition, meat quality and taste-panel studiesP G van der Wal, G Mateman, A W de Vries, et al.
Meat Science|November 9, 2011
The effectiveness of examining early post-mortem musculature to predict ultimate pork qualityR G Kauffman, W Sybesma, F J Smulders, et al.
Pageof 3