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J I Gray

Showing results (11-20 of 56) with videos related to

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Journal of Animal Science|October 1, 1995
Influence of dietary vitamin E on the oxidative stability and quality of pig meatD J Buckley, P A Morrissey, J I Gray
The Journal of the Tennessee Dental Association|October 1, 1978
Poorly differentiated squamous cell carcinoma of the tongue of a 22 year old: report of a caseJ I Gray, B J Jaffrey, D C Chase
Journal of Oral Surgery (American Dental Association : 1965)|December 1, 1977
Management of hemorrhagic shock due to facial lacerations in the third trimester of pregnancyJ I Gray, D C Chase, G W Bates
Journal of Food Protection|March 3, 2019
The Rubratoxins: Causative Agents in Food/Feedborne Disease <sup>1</sup>M L Richmond, J I Gray, C M Stine
Journal of Food Protection|March 7, 2019
Detoxification of Rapeseed ProductsP N Maheshwari, D W Stanley, J I Gray
Meat Science|November 8, 2011
Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefP H Bernthal, A M Booren, J I Gray
Meat Science|November 9, 2011
Oxidative quality and shelf life of meatsJ I Gray, E A Gomaa, D J Buckley
Meat Science|November 9, 2011
Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefP H Bernthal, A M Booren, J I Gray
Meat Science|November 8, 2011
Effect of salt on myoglobin derivatives in the sarcoplasmic extract from pre- and post-rigor beef in the presence or absence of mitochondria and microsomesA Asghar, E Torres, J I Gray, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|April 14, 2000
Formation and inhibition of heterocyclic aromatic amines in fried ground beef pattiesZ Balogh, J I Gray, E A Gomaa, et al.
Pageof 6

Showing results (11-20 of 56) with videos related to

Sort By:
Pageof 6
Journal of Animal Science|October 1, 1995
Influence of dietary vitamin E on the oxidative stability and quality of pig meatD J Buckley, P A Morrissey, J I Gray
The Journal of the Tennessee Dental Association|October 1, 1978
Poorly differentiated squamous cell carcinoma of the tongue of a 22 year old: report of a caseJ I Gray, B J Jaffrey, D C Chase
Journal of Oral Surgery (American Dental Association : 1965)|December 1, 1977
Management of hemorrhagic shock due to facial lacerations in the third trimester of pregnancyJ I Gray, D C Chase, G W Bates
Journal of Food Protection|March 3, 2019
The Rubratoxins: Causative Agents in Food/Feedborne Disease <sup>1</sup>M L Richmond, J I Gray, C M Stine
Journal of Food Protection|March 7, 2019
Detoxification of Rapeseed ProductsP N Maheshwari, D W Stanley, J I Gray
Meat Science|November 8, 2011
Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefP H Bernthal, A M Booren, J I Gray
Meat Science|November 9, 2011
Oxidative quality and shelf life of meatsJ I Gray, E A Gomaa, D J Buckley
Meat Science|November 9, 2011
Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefP H Bernthal, A M Booren, J I Gray
Meat Science|November 8, 2011
Effect of salt on myoglobin derivatives in the sarcoplasmic extract from pre- and post-rigor beef in the presence or absence of mitochondria and microsomesA Asghar, E Torres, J I Gray, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|April 14, 2000
Formation and inhibition of heterocyclic aromatic amines in fried ground beef pattiesZ Balogh, J I Gray, E A Gomaa, et al.
Pageof 6