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

G R Nute

Showing results (11-20 of 60) with videos related to

Pageof 6
Sort By:
Meat Science|November 9, 2011
The problem of taint in pork-II. The influence of skatole, androstenone and indole, Presented individually and in combination in a model lipid base, on odour perceptionI E Annor-Frempong, G R Nute, F W Whittington, et al.
Meat Science|April 9, 2010
Eating quality of UK-style sausages varying in price, meat content, fat level and salt contentP R Sheard, E Hope, S I Hughes, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Genetic analyses of sensory characteristics and relationships with fatty acid composition in the meat from Scottish Blackface lambsE Karamichou, R I Richardson, G R Nute, et al.
Meat Science|November 9, 2011
Meat quality in pigs subjected to minimal preslaughter stressS N Brown, P D Warriss, G R Nute, et al.
Meat Science|November 9, 2011
Consumer perceptions: pork and pig production. Insights from France, England, Sweden and DenmarkT M Ngapo, E Dransfield, J-F Martin, et al.
Journal of Animal Science|November 10, 2006
Genetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheepE Karamichou, R I Richardson, G R Nute, et al.
British Poultry Science|April 15, 2008
Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systemsS N Brown, G R Nute, A Baker, et al.
Meat Science|November 9, 2011
The measurement of the responses to different odour intensities of `boar taint' using a sensory panel and an electronic noseI E Annor-Frempong, G R Nute, J D Wood, et al.
Meat Science|November 9, 2011
Eating quality of meat from pigs given the beta-adrenergic agonist salbutamolP D Warriss, G R Nute, T P Rolph, et al.
Poultry Science|April 12, 2001
Acute heat stress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: implications for meat qualityD A Sandercock, R R Hunter, G R Nute, et al.
Pageof 6

Showing results (11-20 of 60) with videos related to

Sort By:
Pageof 6
Meat Science|November 9, 2011
The problem of taint in pork-II. The influence of skatole, androstenone and indole, Presented individually and in combination in a model lipid base, on odour perceptionI E Annor-Frempong, G R Nute, F W Whittington, et al.
Meat Science|April 9, 2010
Eating quality of UK-style sausages varying in price, meat content, fat level and salt contentP R Sheard, E Hope, S I Hughes, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Genetic analyses of sensory characteristics and relationships with fatty acid composition in the meat from Scottish Blackface lambsE Karamichou, R I Richardson, G R Nute, et al.
Meat Science|November 9, 2011
Meat quality in pigs subjected to minimal preslaughter stressS N Brown, P D Warriss, G R Nute, et al.
Meat Science|November 9, 2011
Consumer perceptions: pork and pig production. Insights from France, England, Sweden and DenmarkT M Ngapo, E Dransfield, J-F Martin, et al.
Journal of Animal Science|November 10, 2006
Genetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheepE Karamichou, R I Richardson, G R Nute, et al.
British Poultry Science|April 15, 2008
Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systemsS N Brown, G R Nute, A Baker, et al.
Meat Science|November 9, 2011
The measurement of the responses to different odour intensities of `boar taint' using a sensory panel and an electronic noseI E Annor-Frempong, G R Nute, J D Wood, et al.
Meat Science|November 9, 2011
Eating quality of meat from pigs given the beta-adrenergic agonist salbutamolP D Warriss, G R Nute, T P Rolph, et al.
Poultry Science|April 12, 2001
Acute heat stress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: implications for meat qualityD A Sandercock, R R Hunter, G R Nute, et al.
Pageof 6