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G R Nute

Showing results (21-30 of 60) with videos related to

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Meat Science|November 8, 2011
The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat productA W Savage, S M Donnelly, P D Jolley, et al.
Meat Science|November 9, 2011
Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perceptionM M Campo, G R Nute, J D Wood, et al.
Meat Science|November 9, 2011
Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomographyE A Navajas, N R Lambe, A V Fisher, et al.
Meat Science|January 22, 2011
Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meatF M Whittington, D Zammerini, G R Nute, et al.
Meat Science|April 27, 2010
A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cowsM R F Lee, P R Evans, G R Nute, et al.
Meat Science|November 9, 2011
Fatty acid composition and sensory characteristics of lamb carcasses from Britain and SpainC Sañudo, M E Enser, M M Campo, et al.
Meat Science|November 9, 2011
Shelf life and quality of pork and pork products with raised n-3 PUFAP R Sheard, M Enser, J D Wood, et al.
Meat Science|November 9, 2011
Flavour perception of oxidation in beefM M Campo, G R Nute, S I Hughes, et al.
Meat Science|November 9, 2011
Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating qualityG A Teye, P R Sheard, F M Whittington, et al.
The Proceedings of the Nutrition Society|August 31, 1999
Manipulating meat quality and compositionJ D Wood, M Enser, A V Fisher, et al.
Pageof 6

Showing results (21-30 of 60) with videos related to

Sort By:
Pageof 6
Meat Science|November 8, 2011
The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat productA W Savage, S M Donnelly, P D Jolley, et al.
Meat Science|November 9, 2011
Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perceptionM M Campo, G R Nute, J D Wood, et al.
Meat Science|November 9, 2011
Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomographyE A Navajas, N R Lambe, A V Fisher, et al.
Meat Science|January 22, 2011
Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meatF M Whittington, D Zammerini, G R Nute, et al.
Meat Science|April 27, 2010
A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cowsM R F Lee, P R Evans, G R Nute, et al.
Meat Science|November 9, 2011
Fatty acid composition and sensory characteristics of lamb carcasses from Britain and SpainC Sañudo, M E Enser, M M Campo, et al.
Meat Science|November 9, 2011
Shelf life and quality of pork and pork products with raised n-3 PUFAP R Sheard, M Enser, J D Wood, et al.
Meat Science|November 9, 2011
Flavour perception of oxidation in beefM M Campo, G R Nute, S I Hughes, et al.
Meat Science|November 9, 2011
Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating qualityG A Teye, P R Sheard, F M Whittington, et al.
The Proceedings of the Nutrition Society|August 31, 1999
Manipulating meat quality and compositionJ D Wood, M Enser, A V Fisher, et al.
Pageof 6