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G R Nute

Showing results (31-40 of 60) with videos related to

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Meat Science|November 9, 2011
A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid compositionK M Angood, J D Wood, G R Nute, et al.
Meat Science|November 9, 2011
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavourH E Warren, N D Scollan, G R Nute, et al.
Meat Science|November 9, 2011
Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems-II. Sensory attributesL J Farmer, G C Perry, P D Lewis, et al.
Meat Science|November 9, 2011
Factors affecting the composition and amount of 'white exudate' from cooked baconP R Sheard, A A Taylor, A W Savage, et al.
Meat Science|February 23, 2012
Effect of dietary chicory on boar taintD Zammerini, J D Wood, F M Whittington, et al.
Meat Science|November 9, 2011
Boar taint in pigs selected for components of efficient lean growth rateN D Cameron, J C Penman, A C Fisken, et al.
Meat Science|November 9, 2011
Assessment of commercial lamb meat quality by British and Spanish taste panelsC Sañudo, G R Nute, M M Campo, et al.
Animal Genetics|February 8, 2008
Detection of quantitative trait loci for meat quality traits in cattleB Gutiérrez-Gil, P Wiener, G R Nute, et al.
Meat Science|November 9, 2011
Effects of breed, feed level and conditioning time on the tenderness of porkJ D Wood, S N Brown, G R Nute, et al.
Meat Science|November 9, 2011
Relationships between skatole and androstenone accumulation, and cytochrome P4502E1 expression in Meishan×Large White pigsF M Whittington, G R Nute, S I Hughes, et al.
Pageof 6

Showing results (31-40 of 60) with videos related to

Sort By:
Pageof 6
Meat Science|November 9, 2011
A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid compositionK M Angood, J D Wood, G R Nute, et al.
Meat Science|November 9, 2011
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavourH E Warren, N D Scollan, G R Nute, et al.
Meat Science|November 9, 2011
Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems-II. Sensory attributesL J Farmer, G C Perry, P D Lewis, et al.
Meat Science|November 9, 2011
Factors affecting the composition and amount of 'white exudate' from cooked baconP R Sheard, A A Taylor, A W Savage, et al.
Meat Science|February 23, 2012
Effect of dietary chicory on boar taintD Zammerini, J D Wood, F M Whittington, et al.
Meat Science|November 9, 2011
Boar taint in pigs selected for components of efficient lean growth rateN D Cameron, J C Penman, A C Fisken, et al.
Meat Science|November 9, 2011
Assessment of commercial lamb meat quality by British and Spanish taste panelsC Sañudo, G R Nute, M M Campo, et al.
Animal Genetics|February 8, 2008
Detection of quantitative trait loci for meat quality traits in cattleB Gutiérrez-Gil, P Wiener, G R Nute, et al.
Meat Science|November 9, 2011
Effects of breed, feed level and conditioning time on the tenderness of porkJ D Wood, S N Brown, G R Nute, et al.
Meat Science|November 9, 2011
Relationships between skatole and androstenone accumulation, and cytochrome P4502E1 expression in Meishan×Large White pigsF M Whittington, G R Nute, S I Hughes, et al.
Pageof 6