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H R Cross

Showing results (41-50 of 85) with videos related to

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Meat Science|November 8, 2011
Spray-chilling and carcass decontamination systems using lactic and acetic acidP L Hamby, J W Savell, G R Acuff, et al.
Meat Science|November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fatG R Acuff, J W Savell, H R Cross, et al.
Meat Science|November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fatG R Acuff, J W Savell, H R Cross, et al.
Acta Physiologica Hungarica|August 27, 2009
Effect of p38 MAP kinases on contractility and ischemic injury in intact heartH R Cross, M Li, B G Petrich, et al.
Magma (New York, N.Y.)|November 6, 1998
Cation MR spectroscopy (7Li, 23Na, 39K and 87Rb)K Clarke, H R Cross, C A Keon, et al.
Meat Science|November 8, 2011
Evaluation of live and carcass techniques for predicting beef carcass compositionM F Miller, H R Cross, J F Baker, et al.
Journal of Animal Science|September 1, 1996
Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristicsS J Boleman, R K Miller, M J Buyck, et al.
Journal of Animal Science|May 18, 1999
Predicting carcass composition of beef cattle using ultrasound technologyD B Griffin, J W Savell, H A Recio, et al.
Journal of Animal Science|December 1, 1990
Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattleT L Wheeler, J W Savell, H R Cross, et al.
Journal of Animal Science|December 1, 1991
Relationships between pork loin palatability traits and physical characteristics of cooked chopsR R Hodgson, G W Davis, G C Smith, et al.
Pageof 9

Showing results (41-50 of 85) with videos related to

Sort By:
Pageof 9
Meat Science|November 8, 2011
Spray-chilling and carcass decontamination systems using lactic and acetic acidP L Hamby, J W Savell, G R Acuff, et al.
Meat Science|November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fatG R Acuff, J W Savell, H R Cross, et al.
Meat Science|November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fatG R Acuff, J W Savell, H R Cross, et al.
Acta Physiologica Hungarica|August 27, 2009
Effect of p38 MAP kinases on contractility and ischemic injury in intact heartH R Cross, M Li, B G Petrich, et al.
Magma (New York, N.Y.)|November 6, 1998
Cation MR spectroscopy (7Li, 23Na, 39K and 87Rb)K Clarke, H R Cross, C A Keon, et al.
Meat Science|November 8, 2011
Evaluation of live and carcass techniques for predicting beef carcass compositionM F Miller, H R Cross, J F Baker, et al.
Journal of Animal Science|September 1, 1996
Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristicsS J Boleman, R K Miller, M J Buyck, et al.
Journal of Animal Science|May 18, 1999
Predicting carcass composition of beef cattle using ultrasound technologyD B Griffin, J W Savell, H A Recio, et al.
Journal of Animal Science|December 1, 1990
Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattleT L Wheeler, J W Savell, H R Cross, et al.
Journal of Animal Science|December 1, 1991
Relationships between pork loin palatability traits and physical characteristics of cooked chopsR R Hodgson, G W Davis, G C Smith, et al.
Pageof 9