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G R Nute

Showing results (51-60 of 60) with videos related to

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Meat Science|November 9, 2011
Effects of breed, diet and muscle on fat deposition and eating quality in pigsJ D Wood, G R Nute, R I Richardson, et al.
Meat Science|April 27, 2010
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systemsJ De la Fuente, M T Díaz, I Alvarez, et al.
Meat Science|November 8, 2011
Beef quality assessed at European research centresE Dransfield, G R Nute, T A Roberts, et al.
Meat Science|April 27, 2010
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European marketC E Realini, M Font I Furnols, L Guerrero, et al.
Meat Science|November 9, 2011
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countriesC Sañudo, M Alfonso, R San Julián, et al.
Meat Science|November 9, 2011
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and UruguayM T Díaz, I Alvarez, J De la Fuente, et al.
Meat Science|November 8, 2011
Eating quality of European beef assessed at five research institutesE Dransfield, D N Rhodes, G R Nute, et al.
Meat Science|November 9, 2011
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumersM A Oliver, G R Nute, M Font I Furnols, et al.
Meat Science|November 9, 2011
Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumersM Font I Furnols, C E Realini, L Guerrero, et al.
Meat Science|November 9, 2011
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumersM Font I Furnols, R San Julián, L Guerrero, et al.
Pageof 6

Showing results (51-60 of 60) with videos related to

Sort By:
Pageof 6
You have reached the last page of results.This site can display upto 60 results.
Meat Science|November 9, 2011
Effects of breed, diet and muscle on fat deposition and eating quality in pigsJ D Wood, G R Nute, R I Richardson, et al.
Meat Science|April 27, 2010
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systemsJ De la Fuente, M T Díaz, I Alvarez, et al.
Meat Science|November 8, 2011
Beef quality assessed at European research centresE Dransfield, G R Nute, T A Roberts, et al.
Meat Science|April 27, 2010
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European marketC E Realini, M Font I Furnols, L Guerrero, et al.
Meat Science|November 9, 2011
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countriesC Sañudo, M Alfonso, R San Julián, et al.
Meat Science|November 9, 2011
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and UruguayM T Díaz, I Alvarez, J De la Fuente, et al.
Meat Science|November 8, 2011
Eating quality of European beef assessed at five research institutesE Dransfield, D N Rhodes, G R Nute, et al.
Meat Science|November 9, 2011
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumersM A Oliver, G R Nute, M Font I Furnols, et al.
Meat Science|November 9, 2011
Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumersM Font I Furnols, C E Realini, L Guerrero, et al.
Meat Science|November 9, 2011
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumersM Font I Furnols, R San Julián, L Guerrero, et al.
Pageof 6