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M Farouk

Showing results (1-10 of 157) with videos related to

Pageof 16
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Journal of Preventive Medicine and Hygiene|September 4, 2010
Measles vaccinationM Farouk Allam
Journal of Imaging|August 30, 2021
Image Reconstruction Based on Novel Sets of Generalized Orthogonal MomentsR M Farouk
Meat Science|May 14, 2013
Advances in the industrial production of halal and kosher red meatMustafa M Farouk
Journal of the Royal College of Surgeons of Edinburgh|April 1, 1991
Postlaminectomy arteriovenous fistula formation: a continuing problemM Farouk, J A Murie
Meat Science|November 9, 2011
Acceptability and functional properties of restructured roast from frozen pre-rigor injected beefM M Farouk, J E Swan
Meat Science|November 9, 2011
Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meatM M Farouk, S J Lovatt
Meat Science|November 9, 2011
The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lambM M Farouk, J F Price
Meat Science|November 9, 2011
Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of BeefM M Farouk, J E Swan
Meat Science|November 9, 2011
Effect of pH at time of salting on the functional properties of pre-rigor beefM M Farouk, J E Swan
Meat Science|November 9, 2011
Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beefM M Farouk, J E Swan
Pageof 16

Showing results (1-10 of 157) with videos related to

Sort By:
Pageof 16
Journal of Preventive Medicine and Hygiene|September 4, 2010
Measles vaccinationM Farouk Allam
Journal of Imaging|August 30, 2021
Image Reconstruction Based on Novel Sets of Generalized Orthogonal MomentsR M Farouk
Meat Science|May 14, 2013
Advances in the industrial production of halal and kosher red meatMustafa M Farouk
Journal of the Royal College of Surgeons of Edinburgh|April 1, 1991
Postlaminectomy arteriovenous fistula formation: a continuing problemM Farouk, J A Murie
Meat Science|November 9, 2011
Acceptability and functional properties of restructured roast from frozen pre-rigor injected beefM M Farouk, J E Swan
Meat Science|November 9, 2011
Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meatM M Farouk, S J Lovatt
Meat Science|November 9, 2011
The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lambM M Farouk, J F Price
Meat Science|November 9, 2011
Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of BeefM M Farouk, J E Swan
Meat Science|November 9, 2011
Effect of pH at time of salting on the functional properties of pre-rigor beefM M Farouk, J E Swan
Meat Science|November 9, 2011
Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beefM M Farouk, J E Swan
Pageof 16