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G R Nute

Showing results (41-50 of 60) with videos related to

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Meat Science|November 9, 2011
Effects of fatty acids on meat quality: a reviewJ D Wood, R I Richardson, G R Nute, et al.
Meat Science|November 9, 2011
Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meatG R Nute, R I Richardson, J D Wood, et al.
Meat Science|November 9, 2011
Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigsP D Warriss, S N Brown, G R Nute, et al.
Meat Science|November 9, 2011
Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig productionE Dransfield, T M Ngapo, N A Nielsen, et al.
Meat Science|April 27, 2010
On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef qualityN Prieto, D W Ross, E A Navajas, et al.
Meat Science|November 9, 2011
Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meatN D Cameron, M Enser, G R Nute, et al.
Meat Science|November 9, 2011
Fat deposition, fatty acid composition and meat quality: A reviewJ D Wood, M Enser, A V Fisher, et al.
Journal of Dairy Science|February 24, 2009
Assessment of dietary ratios of red clover and grass silages on milk production and milk quality in dairy cowsJ M Moorby, M R F Lee, D R Davies, et al.
Meat Science|November 9, 2011
Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systemsA V Fisher, M Enser, R I Richardson, et al.
Meat Science|April 27, 2010
The effects of a mutation in the myostatin gene on meat and carcass qualityP Wiener, J A Woolliams, A Frank-Lawale, et al.
Pageof 6

Showing results (41-50 of 60) with videos related to

Sort By:
Pageof 6
Meat Science|November 9, 2011
Effects of fatty acids on meat quality: a reviewJ D Wood, R I Richardson, G R Nute, et al.
Meat Science|November 9, 2011
Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meatG R Nute, R I Richardson, J D Wood, et al.
Meat Science|November 9, 2011
Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigsP D Warriss, S N Brown, G R Nute, et al.
Meat Science|November 9, 2011
Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig productionE Dransfield, T M Ngapo, N A Nielsen, et al.
Meat Science|April 27, 2010
On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef qualityN Prieto, D W Ross, E A Navajas, et al.
Meat Science|November 9, 2011
Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meatN D Cameron, M Enser, G R Nute, et al.
Meat Science|November 9, 2011
Fat deposition, fatty acid composition and meat quality: A reviewJ D Wood, M Enser, A V Fisher, et al.
Journal of Dairy Science|February 24, 2009
Assessment of dietary ratios of red clover and grass silages on milk production and milk quality in dairy cowsJ M Moorby, M R F Lee, D R Davies, et al.
Meat Science|November 9, 2011
Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systemsA V Fisher, M Enser, R I Richardson, et al.
Meat Science|April 27, 2010
The effects of a mutation in the myostatin gene on meat and carcass qualityP Wiener, J A Woolliams, A Frank-Lawale, et al.
Pageof 6