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Lars Kristensen

Showing results (1-10 of 16) with videos related to

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Current Problems in Dermatology|April 3, 2015
The technique and craftsmanship of tattooing in the professional tattoo parlourLars Kristensen
Clinical Evidence|September 16, 2004
Primary hypothyroidismLars Kristensen, Birte Nygaard
Clinical Evidence|September 17, 2002
Primary hypothyroidismLars Kristensen, Birte Nygaard
Journal of Agricultural and Food Chemistry|September 18, 2003
A capillary electrophoresis method to study postmortem proteolysis in relation to pork tendernessLars Kristensen, Margrethe Therkildsen, Per Ertbjerg
Meat Science|January 24, 2012
Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approachMargrethe Therkildsen, Lars Kristensen, Sybille Kyed, et al.
Meat Science|July 25, 2022
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modificationsBhaskar Mitra, Lars Kristensen, Rene Lametsch, et al.
Meat Science|November 9, 2011
Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analysesLene Meinert, Sara C Christiansen, Lars Kristensen, et al.
Foods (Basel, Switzerland)|August 7, 2021
Meat and Human Health-Current Knowledge and Research GapsNina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, et al.
The American Journal of Clinical Nutrition|December 25, 2002
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meatSussi B Baech, Marianne Hansen, Klaus Bukhave, et al.
The Journal of Nutrition|January 7, 2003
Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in womenSussi B Baech, Marianne Hansen, Klaus Bukhave, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Current Problems in Dermatology|April 3, 2015
The technique and craftsmanship of tattooing in the professional tattoo parlourLars Kristensen
Clinical Evidence|September 16, 2004
Primary hypothyroidismLars Kristensen, Birte Nygaard
Clinical Evidence|September 17, 2002
Primary hypothyroidismLars Kristensen, Birte Nygaard
Journal of Agricultural and Food Chemistry|September 18, 2003
A capillary electrophoresis method to study postmortem proteolysis in relation to pork tendernessLars Kristensen, Margrethe Therkildsen, Per Ertbjerg
Meat Science|January 24, 2012
Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approachMargrethe Therkildsen, Lars Kristensen, Sybille Kyed, et al.
Meat Science|July 25, 2022
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modificationsBhaskar Mitra, Lars Kristensen, Rene Lametsch, et al.
Meat Science|November 9, 2011
Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analysesLene Meinert, Sara C Christiansen, Lars Kristensen, et al.
Foods (Basel, Switzerland)|August 7, 2021
Meat and Human Health-Current Knowledge and Research GapsNina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, et al.
The American Journal of Clinical Nutrition|December 25, 2002
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meatSussi B Baech, Marianne Hansen, Klaus Bukhave, et al.
The Journal of Nutrition|January 7, 2003
Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in womenSussi B Baech, Marianne Hansen, Klaus Bukhave, et al.
Pageof 2