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M C Hunt

Showing results (1-10 of 65) with videos related to

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Biochemical Society Transactions|August 5, 2000
Lipid regulation of gene expressionM C Hunt, S E Alexson
Meat Science|November 8, 2011
Heat-induced changes in the proportion of types I and III collagen in bovine Longissimus dorsiD E Burson, M C Hunt
Meat Science|November 9, 2011
Current research in meat colorR A Mancini, M C Hunt
Journal of Animal Science|April 1, 1996
Yields, chemical composition, and value of beef shank tissues obtained using Baader processingR E Campbell, M C Hunt
Meat Science|November 8, 2011
Effect of water and salt content on protein solubility and water retention of meat preblendsP B Kenney, M C Hunt
European Journal of Pediatrics|August 1, 1989
Rickets with alopecia-remission following a course of 1-alpha-hydroxy vitamin D3 therapyD S Manandhar, S Sarkawi, M C Hunt
Meat Science|November 9, 2011
Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscleR A Mancini, M Seyfert, M C Hunt
Meat Science|November 9, 2011
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beefR A Mancini, M C Hunt, D H Kropf
Meat Science|November 9, 2011
Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cookingT H Powell, M E Dikeman, M C Hunt
Anatomia, Histologia, Embryologia|March 1, 1991
A combination histochemical stain for equine muscleD L Troyer, R O Oyster, M C Hunt
Pageof 7

Showing results (1-10 of 65) with videos related to

Sort By:
Pageof 7
Biochemical Society Transactions|August 5, 2000
Lipid regulation of gene expressionM C Hunt, S E Alexson
Meat Science|November 8, 2011
Heat-induced changes in the proportion of types I and III collagen in bovine Longissimus dorsiD E Burson, M C Hunt
Meat Science|November 9, 2011
Current research in meat colorR A Mancini, M C Hunt
Journal of Animal Science|April 1, 1996
Yields, chemical composition, and value of beef shank tissues obtained using Baader processingR E Campbell, M C Hunt
Meat Science|November 8, 2011
Effect of water and salt content on protein solubility and water retention of meat preblendsP B Kenney, M C Hunt
European Journal of Pediatrics|August 1, 1989
Rickets with alopecia-remission following a course of 1-alpha-hydroxy vitamin D3 therapyD S Manandhar, S Sarkawi, M C Hunt
Meat Science|November 9, 2011
Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscleR A Mancini, M Seyfert, M C Hunt
Meat Science|November 9, 2011
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beefR A Mancini, M C Hunt, D H Kropf
Meat Science|November 9, 2011
Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cookingT H Powell, M E Dikeman, M C Hunt
Anatomia, Histologia, Embryologia|March 1, 1991
A combination histochemical stain for equine muscleD L Troyer, R O Oyster, M C Hunt
Pageof 7