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J I Gray

Showing results (51-60 of 56) with videos related to

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British Poultry Science|December 1, 1989
Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stabilityC F Lin, A Asghar, J I Gray, et al.
British Poultry Science|December 1, 1989
Influence of oxidised dietary oil and antioxidant supplementation on membrane-bound lipid stability in broiler meatA Asghar, C F Lin, J I Gray, et al.
Meat Science|November 8, 2011
Effect of dietary Vitamin E on the stability of raw and cooked porkF J Monahan, D J Buckley, J I Gray, et al.
Journal of Natural Products|March 17, 1999
Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherriesH Wang, M G Nair, G M Strasburg, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|January 1, 1988
Contribution of wood smoke to in vivo formation of N-nitrosothiazolidine-4-carboxylic acid: initial studiesW G Ikins, J I Gray, A K Mandagere, et al.
Journal of Food Protection|April 10, 2019
Use of Antioxidant-Coated Salts as N-Nitrosamine Inhibitors in Dry- and Brine-Cured Bacon <sup>1</sup>P H Bernthal, J I Gray, A K Mandagere, et al.
Pageof 6

Showing results (51-60 of 56) with videos related to

Sort By:
Pageof 6
You have reached the last page of results.This site can display upto 56 results.
British Poultry Science|December 1, 1989
Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stabilityC F Lin, A Asghar, J I Gray, et al.
British Poultry Science|December 1, 1989
Influence of oxidised dietary oil and antioxidant supplementation on membrane-bound lipid stability in broiler meatA Asghar, C F Lin, J I Gray, et al.
Meat Science|November 8, 2011
Effect of dietary Vitamin E on the stability of raw and cooked porkF J Monahan, D J Buckley, J I Gray, et al.
Journal of Natural Products|March 17, 1999
Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherriesH Wang, M G Nair, G M Strasburg, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|January 1, 1988
Contribution of wood smoke to in vivo formation of N-nitrosothiazolidine-4-carboxylic acid: initial studiesW G Ikins, J I Gray, A K Mandagere, et al.
Journal of Food Protection|April 10, 2019
Use of Antioxidant-Coated Salts as N-Nitrosamine Inhibitors in Dry- and Brine-Cured Bacon <sup>1</sup>P H Bernthal, J I Gray, A K Mandagere, et al.
Pageof 6