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G H Geesink

Showing results (11-20 of 44) with videos related to

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Meat Science|November 9, 2011
Electrical stimulation - when more is lessG H Geesink, M H Mareko, J D Morton, et al.
Meat Science|November 9, 2011
Metmyoglobin reducing activity and colour stability of ovine longissimus muscleA E Bekhit, G H Geesink, J D Morton, et al.
Meat Science|November 9, 2011
Evidence against the non-enzymatic calcium theory of tenderizationG H Geesink, R G Taylor, A E Bekhit, et al.
Meat Science|November 9, 2011
Effects of stress and high voltage electrical stimulation on tenderness of lamb m. longissimusG H Geesink, M H Mareko, J D Morton, et al.
Meat Science|November 9, 2011
Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii musclesG H Geesink, P A Koolmees, H L van Laack, et al.
Meat Science|November 9, 2011
Impact of introducing specifications on the tenderness of retail meatR Bickerstaffe, A E Bekhit, L J Robertson, et al.
Meat Science|November 9, 2011
Effects of dietary clenbuterol and salbutamol on meat quality in veal calvesG J Garssen, G H Geesink, A H Hoving-Bolink, et al.
Meat Science|November 9, 2011
Prediction of pork quality using visible/near-infrared reflectance spectroscopyB Savenije, G H Geesink, J G P van der Palen, et al.
Journal of Animal Science|February 24, 2001
The calpain system in three muscles of normal and callipyge sheepE F Delgado, G H Geesink, J A Marchello, et al.
Journal of Animal Science|August 24, 2001
Properties of myofibril-bound calpain activity in longissimus muscle of callipyge and normal sheepE F Delgado, G H Geesink, J A Marchello, et al.
Pageof 5

Showing results (11-20 of 44) with videos related to

Sort By:
Pageof 5
Meat Science|November 9, 2011
Electrical stimulation - when more is lessG H Geesink, M H Mareko, J D Morton, et al.
Meat Science|November 9, 2011
Metmyoglobin reducing activity and colour stability of ovine longissimus muscleA E Bekhit, G H Geesink, J D Morton, et al.
Meat Science|November 9, 2011
Evidence against the non-enzymatic calcium theory of tenderizationG H Geesink, R G Taylor, A E Bekhit, et al.
Meat Science|November 9, 2011
Effects of stress and high voltage electrical stimulation on tenderness of lamb m. longissimusG H Geesink, M H Mareko, J D Morton, et al.
Meat Science|November 9, 2011
Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii musclesG H Geesink, P A Koolmees, H L van Laack, et al.
Meat Science|November 9, 2011
Impact of introducing specifications on the tenderness of retail meatR Bickerstaffe, A E Bekhit, L J Robertson, et al.
Meat Science|November 9, 2011
Effects of dietary clenbuterol and salbutamol on meat quality in veal calvesG J Garssen, G H Geesink, A H Hoving-Bolink, et al.
Meat Science|November 9, 2011
Prediction of pork quality using visible/near-infrared reflectance spectroscopyB Savenije, G H Geesink, J G P van der Palen, et al.
Journal of Animal Science|February 24, 2001
The calpain system in three muscles of normal and callipyge sheepE F Delgado, G H Geesink, J A Marchello, et al.
Journal of Animal Science|August 24, 2001
Properties of myofibril-bound calpain activity in longissimus muscle of callipyge and normal sheepE F Delgado, G H Geesink, J A Marchello, et al.
Pageof 5