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J R Bendall

Showing results (1-10 of 17) with videos related to

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Meat Science|November 8, 2011
Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian musclesJ R Bendall
Journal of the Science of Food and Agriculture|January 1, 1972
Consumption of oxygen by the muscles of beef animals and related species and its effect on the colour of meat. I. Oxygen consumption in pre-rigor muscleJ R Bendall
Meat Science|November 8, 2011
Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcassesJ R Bendall
FEBS Letters|May 15, 1972
The steady state kinetic constants of the Mg-activated myofibrillar ATPaseJ R. Bendall
Journal of the Science of Food and Agriculture|September 1, 1976
Electrical stimulation of rabbit and lamb carcassesJ R Bendall
Proceedings of the Royal Society of London. Series B, Biological Sciences|March 19, 2010
The effect of heat-denaturation on the base-finding capacity of beef-muscle press-juiceJ R BENDALL
Journal of the Science of Food and Agriculture|January 1, 1975
Cold-contracture and ATP-turnover in the red and white musculature of the pig, post mortemJ R Bendall
Meat Science|November 8, 2011
Dr edgar C. Bate-smithJ R Bendall
Meat Science|November 8, 2011
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperaturesJ R Bendall, D J Restall
Journal of the Science of Food and Agriculture|June 1, 1972
Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscleJ R Bendall, A A Taylor
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Meat Science|November 8, 2011
Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian musclesJ R Bendall
Journal of the Science of Food and Agriculture|January 1, 1972
Consumption of oxygen by the muscles of beef animals and related species and its effect on the colour of meat. I. Oxygen consumption in pre-rigor muscleJ R Bendall
Meat Science|November 8, 2011
Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcassesJ R Bendall
FEBS Letters|May 15, 1972
The steady state kinetic constants of the Mg-activated myofibrillar ATPaseJ R. Bendall
Journal of the Science of Food and Agriculture|September 1, 1976
Electrical stimulation of rabbit and lamb carcassesJ R Bendall
Proceedings of the Royal Society of London. Series B, Biological Sciences|March 19, 2010
The effect of heat-denaturation on the base-finding capacity of beef-muscle press-juiceJ R BENDALL
Journal of the Science of Food and Agriculture|January 1, 1975
Cold-contracture and ATP-turnover in the red and white musculature of the pig, post mortemJ R Bendall
Meat Science|November 8, 2011
Dr edgar C. Bate-smithJ R Bendall
Meat Science|November 8, 2011
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperaturesJ R Bendall, D J Restall
Journal of the Science of Food and Agriculture|June 1, 1972
Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscleJ R Bendall, A A Taylor
Pageof 2