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J Shand

Showing results (11-20 of 85) with videos related to

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Paraplegia|October 1, 1994
Car driving for the severely physically disabled: the American experienceJ Shand, J P Sivewright
Meat Science|November 9, 2011
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beefZ Pietrasik, P J Shand
Meat Science|November 9, 2011
The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rollsZ Pietrasik, P J Shand
Photochemistry and Photobiology|June 1, 1990
The isolated iridescent cornea of the sand goby is photoresponsiveJ Shand, J N Lythgoe
Vision Research|January 1, 1987
Light-induced changes in corneal iridescence in fishJ Shand, J N Lythgoe
Meat Science|January 4, 2011
Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaksZ Pietrasik, P J Shand
Experimental Eye Research|November 1, 1984
Dark-induced cone outer segment damage in the neon tetra (Paracheirodon innesi)J N Lythgoe, J Shand
Journal of Food Science|September 20, 2022
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bolognaJihan Kim, Phyllis J Shand
Translational Animal Science|October 4, 2021
Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcassesZeb Pietrasik, Phyllis J Shand
Health Policy (Amsterdam, Netherlands)|January 13, 2023
The impact of having a carer on adult health and social care utilisation across five settings of care: A matched cohort studyJ Shand, M Gomes, S Morris
Pageof 9

Showing results (11-20 of 85) with videos related to

Sort By:
Pageof 9
Paraplegia|October 1, 1994
Car driving for the severely physically disabled: the American experienceJ Shand, J P Sivewright
Meat Science|November 9, 2011
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beefZ Pietrasik, P J Shand
Meat Science|November 9, 2011
The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rollsZ Pietrasik, P J Shand
Photochemistry and Photobiology|June 1, 1990
The isolated iridescent cornea of the sand goby is photoresponsiveJ Shand, J N Lythgoe
Vision Research|January 1, 1987
Light-induced changes in corneal iridescence in fishJ Shand, J N Lythgoe
Meat Science|January 4, 2011
Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaksZ Pietrasik, P J Shand
Experimental Eye Research|November 1, 1984
Dark-induced cone outer segment damage in the neon tetra (Paracheirodon innesi)J N Lythgoe, J Shand
Journal of Food Science|September 20, 2022
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bolognaJihan Kim, Phyllis J Shand
Translational Animal Science|October 4, 2021
Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcassesZeb Pietrasik, Phyllis J Shand
Health Policy (Amsterdam, Netherlands)|January 13, 2023
The impact of having a carer on adult health and social care utilisation across five settings of care: A matched cohort studyJ Shand, M Gomes, S Morris
Pageof 9