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H J Macfie

Showing results (1-10 of 15) with videos related to

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Nutrition Reviews|February 1, 1990
Assessment of the sensory properties of foodH J MacFie
Meat Science|November 8, 2011
The prediction of beef carcass composition: A comparison of modelsJ M Harries, H J Macfie
Perception & Psychophysics|November 1, 1981
Perception of two-component electrocutaneous stimuliH J MacFie, D M Thomson
Meat Science|November 9, 2011
Consumer attitudes to meat eatingN J Richardson, H J Macfie, R Shepherd
Meat Science|November 8, 2011
Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and porkE Dransfield, R C Jones, H J Macfie
Meat Science|November 8, 2011
Quantifying changes in tenderness during storage of beefE Dransfield, R C Jones, H J Macfie
Journal of General Microbiology|January 1, 1978
Use of canonical variates analysis in differentiation of bacteria by pyrolysis gas-liquid chromatographyH J Macfie, C S Gutteridge, J R Norris
The Journal of Hygiene|December 1, 1980
The effect of incubation temperature and site of sampling on assessment of the numbers of bacteria on red meat carcasses at commercial abattoirsT A Roberts, H J MacFie, W R Hudson
Meat Science|November 8, 2011
Effects of body weight, breed and sex on killing-out percentage and non-carcass component weights in lambsJ D Wood, H J Macfie, A J Brown
Journal of Theoretical Biology|April 21, 1988
Natural taxonomy of collagen based on amino acid compositionH J MacFie, N D Light, A J Bailey
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Nutrition Reviews|February 1, 1990
Assessment of the sensory properties of foodH J MacFie
Meat Science|November 8, 2011
The prediction of beef carcass composition: A comparison of modelsJ M Harries, H J Macfie
Perception & Psychophysics|November 1, 1981
Perception of two-component electrocutaneous stimuliH J MacFie, D M Thomson
Meat Science|November 9, 2011
Consumer attitudes to meat eatingN J Richardson, H J Macfie, R Shepherd
Meat Science|November 8, 2011
Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and porkE Dransfield, R C Jones, H J Macfie
Meat Science|November 8, 2011
Quantifying changes in tenderness during storage of beefE Dransfield, R C Jones, H J Macfie
Journal of General Microbiology|January 1, 1978
Use of canonical variates analysis in differentiation of bacteria by pyrolysis gas-liquid chromatographyH J Macfie, C S Gutteridge, J R Norris
The Journal of Hygiene|December 1, 1980
The effect of incubation temperature and site of sampling on assessment of the numbers of bacteria on red meat carcasses at commercial abattoirsT A Roberts, H J MacFie, W R Hudson
Meat Science|November 8, 2011
Effects of body weight, breed and sex on killing-out percentage and non-carcass component weights in lambsJ D Wood, H J Macfie, A J Brown
Journal of Theoretical Biology|April 21, 1988
Natural taxonomy of collagen based on amino acid compositionH J MacFie, N D Light, A J Bailey
Pageof 2