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G Monin

Showing results (1-10 of 80) with videos related to

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Meat Science|November 9, 2011
Recent methods for predicting quality of whole meatG Monin
Laboratornoe Delo|January 1, 1980
[Methods of decreasing the errors in measuring the concentration of ionized calcium in blood serum]Iu G Monin
Fiziologicheskii Zhurnal SSSR Imeni I. M. Sechenova|March 1, 1983
[A precision instrument for determining the osmolar concentration of body fluids]Iu G Monin
Meat Science|November 8, 2011
Relation between muscular development and muscle collagen content in pigsA Baland, G Monin
Meat Science|November 8, 2011
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breedG Monin, P Sellier
Journees Annuelles De Diabetologie De L'Hotel-Dieu|January 1, 1978
[Glucose metabolism in hypermyotrophic animals and adipo-muscular relationship. Saccharose tolerance test in Piétrain and Large White pigs (preliminary results)]G Monin, M Henry
Reproduction, Nutrition, Developpement|January 1, 1985
[Enzyme metabolic and contractile activities of 30 pig muscles. Relation with the final ph attained after death]D Laborde, A Talmant, G Monin
Fiziologicheskii Zhurnal SSSR Imeni I. M. Sechenova|January 1, 1983
[Role of renal and extrarenal mechanisms in the regulation of sodium blood levels after intravenous administration of hypertonic solution of sodium chloride to the rat]Iu G Monin, O A Goncharevskaia
Meat Science|November 8, 2011
Eating quality of meat from European × Chinese crossbred pigsC Touraille, G Monin, C Legault
Meat Science|November 9, 2011
Influence of temperature variation on the metabolism of pig muscle in situ and after excisionG Monin, E Lambooy, R Klont
Pageof 8

Showing results (1-10 of 80) with videos related to

Sort By:
Pageof 8
Meat Science|November 9, 2011
Recent methods for predicting quality of whole meatG Monin
Laboratornoe Delo|January 1, 1980
[Methods of decreasing the errors in measuring the concentration of ionized calcium in blood serum]Iu G Monin
Fiziologicheskii Zhurnal SSSR Imeni I. M. Sechenova|March 1, 1983
[A precision instrument for determining the osmolar concentration of body fluids]Iu G Monin
Meat Science|November 8, 2011
Relation between muscular development and muscle collagen content in pigsA Baland, G Monin
Meat Science|November 8, 2011
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breedG Monin, P Sellier
Journees Annuelles De Diabetologie De L'Hotel-Dieu|January 1, 1978
[Glucose metabolism in hypermyotrophic animals and adipo-muscular relationship. Saccharose tolerance test in Piétrain and Large White pigs (preliminary results)]G Monin, M Henry
Reproduction, Nutrition, Developpement|January 1, 1985
[Enzyme metabolic and contractile activities of 30 pig muscles. Relation with the final ph attained after death]D Laborde, A Talmant, G Monin
Fiziologicheskii Zhurnal SSSR Imeni I. M. Sechenova|January 1, 1983
[Role of renal and extrarenal mechanisms in the regulation of sodium blood levels after intravenous administration of hypertonic solution of sodium chloride to the rat]Iu G Monin, O A Goncharevskaia
Meat Science|November 8, 2011
Eating quality of meat from European × Chinese crossbred pigsC Touraille, G Monin, C Legault
Meat Science|November 9, 2011
Influence of temperature variation on the metabolism of pig muscle in situ and after excisionG Monin, E Lambooy, R Klont
Pageof 8