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M A Oliver

Showing results (41-50 of 54) with videos related to

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Meat Science|June 14, 2016
Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatoleM Font-I-Furnols, M D Aaslyng, G B C Backus, et al.
Meat Science|November 9, 2011
Consumers' sensory acceptability of pork from immunocastrated male pigsM Font I Furnols, M Gispert, L Guerrero, et al.
Meat Science|April 27, 2010
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European marketC E Realini, M Font I Furnols, L Guerrero, et al.
Meat Science|November 9, 2011
Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat qualityX Serra, L Guerrero, M D Guàrdia, et al.
Meat Science|April 27, 2010
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systemsJ De la Fuente, M T Díaz, I Alvarez, et al.
Meat Science|November 9, 2011
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and UruguayM T Díaz, I Alvarez, J De la Fuente, et al.
Meat Science|November 9, 2011
An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countriesG B Dijksterhuis, B Engel, P Walstra, et al.
Meat Science|December 11, 2017
Consumer acceptance of minced meat patties from boars in four European countriesM Aluwé, M Aaslyng, G Backus, et al.
Meat Science|November 9, 2011
Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumersM Font I Furnols, C E Realini, L Guerrero, et al.
Journal of Animal Science|December 5, 2002
Quantitative trait locus mapping for meat quality traits in an Iberian x Landrace F2 pig populationC Ovilo, A Clop, J L Noguera, et al.
Pageof 6

Showing results (41-50 of 54) with videos related to

Sort By:
Pageof 6
Meat Science|June 14, 2016
Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatoleM Font-I-Furnols, M D Aaslyng, G B C Backus, et al.
Meat Science|November 9, 2011
Consumers' sensory acceptability of pork from immunocastrated male pigsM Font I Furnols, M Gispert, L Guerrero, et al.
Meat Science|April 27, 2010
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European marketC E Realini, M Font I Furnols, L Guerrero, et al.
Meat Science|November 9, 2011
Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat qualityX Serra, L Guerrero, M D Guàrdia, et al.
Meat Science|April 27, 2010
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systemsJ De la Fuente, M T Díaz, I Alvarez, et al.
Meat Science|November 9, 2011
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and UruguayM T Díaz, I Alvarez, J De la Fuente, et al.
Meat Science|November 9, 2011
An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countriesG B Dijksterhuis, B Engel, P Walstra, et al.
Meat Science|December 11, 2017
Consumer acceptance of minced meat patties from boars in four European countriesM Aluwé, M Aaslyng, G Backus, et al.
Meat Science|November 9, 2011
Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumersM Font I Furnols, C E Realini, L Guerrero, et al.
Journal of Animal Science|December 5, 2002
Quantitative trait locus mapping for meat quality traits in an Iberian x Landrace F2 pig populationC Ovilo, A Clop, J L Noguera, et al.
Pageof 6