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G Lyng

Showing results (11-20 of 59) with videos related to

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Meat Science|November 9, 2011
Ohmic processing: Electrical conductivities of pork cutsN Shirsat, J G Lyng, N P Brunton, et al.
Lancet (London, England)|May 6, 1972
Ammonia-induced coma after ureterosigmoidostomyE Mortensen, G Lyng, E Juhl, et al.
Meat Science|November 9, 2011
Radio frequency heating of beef rolls from biceps femoris muscleXueyan Tang, James G Lyng, Denis A Cronin, et al.
Meat Science|May 15, 2021
The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beefTesfaye F Bedane, Selene Pedrós-Garrido, Geraldine Quinn, et al.
Meat Science|November 9, 2011
The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°CN P Brunton, J G Lyng, L Zhang, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °CL Zhang, J G Lyng, N Brunton, et al.
Journal of Food Science and Technology|December 31, 2016
Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin EZara Bolger, Nigel P Brunton, James G Lyng, et al.
Meat Science|May 25, 2010
Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product qualityMarkus Zell, James G Lyng, Denis A Cronin, et al.
Meat Science|April 27, 2010
Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredientsMarkus Zell, James G Lyng, Denis A Cronin, et al.
Meat Science|April 27, 2010
Ohmic cooking of whole beef muscle - Optimisation of meat preparationMarkus Zell, James G Lyng, Denis A Cronin, et al.
Pageof 6

Showing results (11-20 of 59) with videos related to

Sort By:
Pageof 6
Meat Science|November 9, 2011
Ohmic processing: Electrical conductivities of pork cutsN Shirsat, J G Lyng, N P Brunton, et al.
Lancet (London, England)|May 6, 1972
Ammonia-induced coma after ureterosigmoidostomyE Mortensen, G Lyng, E Juhl, et al.
Meat Science|November 9, 2011
Radio frequency heating of beef rolls from biceps femoris muscleXueyan Tang, James G Lyng, Denis A Cronin, et al.
Meat Science|May 15, 2021
The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beefTesfaye F Bedane, Selene Pedrós-Garrido, Geraldine Quinn, et al.
Meat Science|November 9, 2011
The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°CN P Brunton, J G Lyng, L Zhang, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °CL Zhang, J G Lyng, N Brunton, et al.
Journal of Food Science and Technology|December 31, 2016
Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin EZara Bolger, Nigel P Brunton, James G Lyng, et al.
Meat Science|May 25, 2010
Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product qualityMarkus Zell, James G Lyng, Denis A Cronin, et al.
Meat Science|April 27, 2010
Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredientsMarkus Zell, James G Lyng, Denis A Cronin, et al.
Meat Science|April 27, 2010
Ohmic cooking of whole beef muscle - Optimisation of meat preparationMarkus Zell, James G Lyng, Denis A Cronin, et al.
Pageof 6