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L D Thompson

Showing results (101-110 of 105) with videos related to

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The Journal of Thoracic and Cardiovascular Surgery|August 2, 2001
A prospective randomized study comparing volume-standardized modified and conventional ultrafiltration in pediatric cardiac surgeryL D Thompson, D B McElhinney, P Findlay, et al.
Journal of Animal Science|September 29, 2009
Intramuscular fat and fatty acid composition of longissimus muscle from divergent pure breeds of cattleT T N Dinh, J R Blanton, D G Riley, et al.
Meat Science|June 25, 2013
Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plateJ N Martin, J C Brooks, L D Thompson, et al.
Meat Science|April 29, 2014
Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuckS E West, K B Harris, A N Haneklaus, et al.
Meat Science|August 18, 2015
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and roundR J Acheson, D R Woerner, J N Martin, et al.
Pageof 11

Showing results (101-110 of 105) with videos related to

Sort By:
Pageof 11
You have reached the last page of results.This site can display upto 105 results.
The Journal of Thoracic and Cardiovascular Surgery|August 2, 2001
A prospective randomized study comparing volume-standardized modified and conventional ultrafiltration in pediatric cardiac surgeryL D Thompson, D B McElhinney, P Findlay, et al.
Journal of Animal Science|September 29, 2009
Intramuscular fat and fatty acid composition of longissimus muscle from divergent pure breeds of cattleT T N Dinh, J R Blanton, D G Riley, et al.
Meat Science|June 25, 2013
Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plateJ N Martin, J C Brooks, L D Thompson, et al.
Meat Science|April 29, 2014
Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuckS E West, K B Harris, A N Haneklaus, et al.
Meat Science|August 18, 2015
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and roundR J Acheson, D R Woerner, J N Martin, et al.
Pageof 11