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M K Youssef

Showing results (1-10 of 30) with videos related to

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Meat Science|September 30, 2010
Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levelsM K Youssef, S Barbut
Journal of Food Science|May 25, 2010
Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructureM K Youssef, S Barbut
Journal of Food Science|August 17, 2016
Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat BattersS Barbut, M K Youssef
Meat Science|April 27, 2010
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat battersM K Youssef, S Barbut
Meat Science|December 15, 2010
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oilM K Youssef, S Barbut
European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Fur Pharmazeutische Verfahrenstechnik E.V|January 22, 2013
A critical evaluation of microcalorimetry as a predictive tool for long term stability of liquid protein formulations: granulocyte colony stimulating factor (GCSF)Ahmed M K Youssef, Gerhard Winter
Journal of Food Protection|April 8, 2016
Effects of Dry Chilling on the Microflora on Beef Carcasses at a Canadian Beef Packing PlantY Liu, M K Youssef, X Yang
Journal of Pharmaceutical Sciences|April 1, 1978
Paper chromatographic determination of chlortetracyclineM K Youssef, I A Attia, S Safwat
Journal of Pharmaceutical Sciences|December 1, 1973
Paper chromatographic determination of tetracyclineM K Youssef, E A Ibrahim, I A Attia
Zentralblatt Fur Bakteriologie, Parasitenkunde, Infektionskrankheiten Und Hygiene. Zweite Naturwissenschaftliche Abt.: Allgemeine, Landwirtschaftliche Und Technische Mikrobiologie|January 1, 1974
Microflora of cold and frozen-stored meatA A Foad, T A Naseeb, M K Youssef
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Meat Science|September 30, 2010
Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levelsM K Youssef, S Barbut
Journal of Food Science|May 25, 2010
Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructureM K Youssef, S Barbut
Journal of Food Science|August 17, 2016
Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat BattersS Barbut, M K Youssef
Meat Science|April 27, 2010
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat battersM K Youssef, S Barbut
Meat Science|December 15, 2010
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oilM K Youssef, S Barbut
European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Fur Pharmazeutische Verfahrenstechnik E.V|January 22, 2013
A critical evaluation of microcalorimetry as a predictive tool for long term stability of liquid protein formulations: granulocyte colony stimulating factor (GCSF)Ahmed M K Youssef, Gerhard Winter
Journal of Food Protection|April 8, 2016
Effects of Dry Chilling on the Microflora on Beef Carcasses at a Canadian Beef Packing PlantY Liu, M K Youssef, X Yang
Journal of Pharmaceutical Sciences|April 1, 1978
Paper chromatographic determination of chlortetracyclineM K Youssef, I A Attia, S Safwat
Journal of Pharmaceutical Sciences|December 1, 1973
Paper chromatographic determination of tetracyclineM K Youssef, E A Ibrahim, I A Attia
Zentralblatt Fur Bakteriologie, Parasitenkunde, Infektionskrankheiten Und Hygiene. Zweite Naturwissenschaftliche Abt.: Allgemeine, Landwirtschaftliche Und Technische Mikrobiologie|January 1, 1974
Microflora of cold and frozen-stored meatA A Foad, T A Naseeb, M K Youssef
Pageof 3