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G R Nute

Showing results (1-10 of 60) with videos related to

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Meat Science|November 9, 2011
The effect of cooking on the chemical composition of meat products with special reference to fat lossP R Sheard, G R Nute, A G Chappell
Meat Science|November 9, 2011
The effect of chilling, electrical stimulation and conditioning on pork eating qualityA A Taylor, G R Nute, C C Warkup
Poultry Science|April 11, 2009
Quantifying the effects of genetic selection and genetic variation for body size, carcass composition, and meat quality in the domestic fowl (Gallus domesticus)D A Sandercock, G R Nute, P M Hocking
Meat Science|November 9, 2011
The effect of cooking conditions on the eating quality of porkJ D Wood, G R Nute, G A Fursey, et al.
Meat Science|November 9, 2011
Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumptionP R Sheard, J D Wood, G R Nute, et al.
Meat Science|November 9, 2011
Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigsP R Sheard, G R Nute, R I Richardson, et al.
Journal of Animal Science|August 21, 2003
Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pigM Kouba, M Enser, F M Whittington, et al.
Meat Science|November 9, 2011
The problem of taint in pork-III. Odour profile of pork fat and the interrelationships between androstenone, skatole and indole concentrationsI E Annor-Frempong, G R Nute, F W Whittington, et al.
Meat Science|November 9, 2011
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cookingP R Sheard, G R Nute, R I Richardson, et al.
Meat Science|November 9, 2011
The problem of taint in pork: 1. Detection thresholds and odour profiles of androstenone and skatole in a model systemI E Annor-Frempong, G R Nute, F W Whittington, et al.
Pageof 6

Showing results (1-10 of 60) with videos related to

Sort By:
Pageof 6
Meat Science|November 9, 2011
The effect of cooking on the chemical composition of meat products with special reference to fat lossP R Sheard, G R Nute, A G Chappell
Meat Science|November 9, 2011
The effect of chilling, electrical stimulation and conditioning on pork eating qualityA A Taylor, G R Nute, C C Warkup
Poultry Science|April 11, 2009
Quantifying the effects of genetic selection and genetic variation for body size, carcass composition, and meat quality in the domestic fowl (Gallus domesticus)D A Sandercock, G R Nute, P M Hocking
Meat Science|November 9, 2011
The effect of cooking conditions on the eating quality of porkJ D Wood, G R Nute, G A Fursey, et al.
Meat Science|November 9, 2011
Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumptionP R Sheard, J D Wood, G R Nute, et al.
Meat Science|November 9, 2011
Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigsP R Sheard, G R Nute, R I Richardson, et al.
Journal of Animal Science|August 21, 2003
Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pigM Kouba, M Enser, F M Whittington, et al.
Meat Science|November 9, 2011
The problem of taint in pork-III. Odour profile of pork fat and the interrelationships between androstenone, skatole and indole concentrationsI E Annor-Frempong, G R Nute, F W Whittington, et al.
Meat Science|November 9, 2011
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cookingP R Sheard, G R Nute, R I Richardson, et al.
Meat Science|November 9, 2011
The problem of taint in pork: 1. Detection thresholds and odour profiles of androstenone and skatole in a model systemI E Annor-Frempong, G R Nute, F W Whittington, et al.
Pageof 6