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G S Mittal

Showing results (1-10 of 25) with videos related to

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Meat Science|November 9, 2011
Optimum conditions for beef carcass chillingP Mallikarjunan, G S Mittal
Meat Science|November 9, 2011
Effects of Kramer-shear-press-test conditions on the shear properties of beef productsM Zhang, G S Mittal
Meat Science|November 9, 2011
Changes in colour of beef m. longissimus dorsi muscle during ageingK Boakye, G S Mittal
Meat Science|November 9, 2011
Effects of various cellulose gums on the quality parameters of low-fat breakfast sausagesG S Mittal, S Barbut
Meat Science|November 8, 2011
Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat battersS Barbut, G S Mittal
Meat Science|November 9, 2011
Phosphates and antioxidants as cryoprotectants in meat battersS Barbut, G S Mittal
Critical Reviews in Food Science and Nutrition|December 31, 1997
Regulating the use of degraded oil/fat in deep-fat/oil food fryingS Paul, G S Mittal
International Journal of Food Microbiology|October 10, 2002
Prediction of food thermal process evaluation parameters using neural networksG S Mittal, J Zhang
Meat Science|November 9, 2011
Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageingK Boakye, G S Mittal
Meat Science|November 9, 2011
Prediction of temperature and moisture content of frankfurters during thermal processing using neural networkG S Mittal, J Zhang
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Optimum conditions for beef carcass chillingP Mallikarjunan, G S Mittal
Meat Science|November 9, 2011
Effects of Kramer-shear-press-test conditions on the shear properties of beef productsM Zhang, G S Mittal
Meat Science|November 9, 2011
Changes in colour of beef m. longissimus dorsi muscle during ageingK Boakye, G S Mittal
Meat Science|November 9, 2011
Effects of various cellulose gums on the quality parameters of low-fat breakfast sausagesG S Mittal, S Barbut
Meat Science|November 8, 2011
Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat battersS Barbut, G S Mittal
Meat Science|November 9, 2011
Phosphates and antioxidants as cryoprotectants in meat battersS Barbut, G S Mittal
Critical Reviews in Food Science and Nutrition|December 31, 1997
Regulating the use of degraded oil/fat in deep-fat/oil food fryingS Paul, G S Mittal
International Journal of Food Microbiology|October 10, 2002
Prediction of food thermal process evaluation parameters using neural networksG S Mittal, J Zhang
Meat Science|November 9, 2011
Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageingK Boakye, G S Mittal
Meat Science|November 9, 2011
Prediction of temperature and moisture content of frankfurters during thermal processing using neural networkG S Mittal, J Zhang
Pageof 3