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L Hopkins

Showing results (471-480 of 846) with videos related to

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Nature Genetics|December 17, 1997
Rapid accumulation of genome rearrangements in liver but not in brain of old miceM E Dollé, H Giese, C L Hopkins, et al.
Meat Science|December 3, 2014
Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. SemimembranosusVia Suwandy, Alan Carne, Remy van de Ven, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Causes and Contributing Factors to "Dark Cutting" Meat: Current Trends and Future Directions: A ReviewEric N Ponnampalam, David L Hopkins, Heather Bruce, et al.
Annals of the Royal College of Surgeons of England|February 17, 2022
Is there a role for botulinum toxin A in the emergency setting for delayed abdominal wall closure in the management of the open abdomen? A systematic reviewO W Luton, M Mortimer, L Hopkins, et al.
Meat Science|September 6, 2020
Meat of South American camelids - Sensory quality and nutritional compositionTeodora Popova, Leslie Tejeda, J Mauricio Peñarrieta, et al.
Meat Science|August 5, 2022
The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beefBenjamin W B Holman, Alaa El-Din A Bekhit, Yanwei Mao, et al.
The Veterinary Record|February 6, 2004
Emergence of new subclones of multiresistant Salmonella typhimurium DT104 possibly associated with poultry meatE J Threlfall, M D Hampton, H Chart, et al.
The Journal of Antimicrobial Chemotherapy|May 13, 2017
Major role of pKpQIL-like plasmids in the early dissemination of KPC-type carbapenemases in the UKM Doumith, J Findlay, H Hirani, et al.
Water Science and Technology : a Journal of the International Association on Water Pollution Research|September 8, 2001
Validation and implementation of model based control strategies at an industrial wastewater treatment plantD Demey, B Vanderhaegen, H Vanhooren, et al.
Meat Science|July 9, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loadsBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Pageof 85

Showing results (471-480 of 846) with videos related to

Sort By:
Pageof 85
Nature Genetics|December 17, 1997
Rapid accumulation of genome rearrangements in liver but not in brain of old miceM E Dollé, H Giese, C L Hopkins, et al.
Meat Science|December 3, 2014
Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. SemimembranosusVia Suwandy, Alan Carne, Remy van de Ven, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Causes and Contributing Factors to "Dark Cutting" Meat: Current Trends and Future Directions: A ReviewEric N Ponnampalam, David L Hopkins, Heather Bruce, et al.
Annals of the Royal College of Surgeons of England|February 17, 2022
Is there a role for botulinum toxin A in the emergency setting for delayed abdominal wall closure in the management of the open abdomen? A systematic reviewO W Luton, M Mortimer, L Hopkins, et al.
Meat Science|September 6, 2020
Meat of South American camelids - Sensory quality and nutritional compositionTeodora Popova, Leslie Tejeda, J Mauricio Peñarrieta, et al.
Meat Science|August 5, 2022
The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beefBenjamin W B Holman, Alaa El-Din A Bekhit, Yanwei Mao, et al.
The Veterinary Record|February 6, 2004
Emergence of new subclones of multiresistant Salmonella typhimurium DT104 possibly associated with poultry meatE J Threlfall, M D Hampton, H Chart, et al.
The Journal of Antimicrobial Chemotherapy|May 13, 2017
Major role of pKpQIL-like plasmids in the early dissemination of KPC-type carbapenemases in the UKM Doumith, J Findlay, H Hirani, et al.
Water Science and Technology : a Journal of the International Association on Water Pollution Research|September 8, 2001
Validation and implementation of model based control strategies at an industrial wastewater treatment plantD Demey, B Vanderhaegen, H Vanhooren, et al.
Meat Science|July 9, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loadsBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Pageof 85