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Margrethe Therkildsen

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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|September 30, 2010
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategyMargrethe Therkildsen, Sandra Stolzenbach, Derek V Byrne
Animals : an Open Access Journal From MDPI|December 8, 2019
Beef Production Systems with Steers of Dairy and Dairy × Beef Breeds Based on Forage and Semi-Natural PasturesAnna Hessle, Margrethe Therkildsen, Katarina Arvidsson-Segerkvist
Meat Science|November 9, 2011
Effects of a compensatory growth strategy on sensory and physical properties of meat from young bullsStine Hansen, Margrethe Therkildsen, Derek V Byrne
Meat Science|September 11, 2012
How product trial changes quality perception of four new processed beef productsFaiza Saeed, Klaus G Grunert, Margrethe Therkildsen
Meat Science|November 9, 2011
In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpainMalene Bergh Houbak, Per Ertbjerg, Margrethe Therkildsen
Meat Science|October 7, 2016
Bioactive peptides in beef: Endogenous generation through postmortem agingYu Fu, Jette F Young, Margrethe Therkildsen
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|November 9, 2011
Feeding strategy for improving tenderness has opposite effects in two different musclesMargrethe Therkildsen, Malene B Houbak, Derek V Byrne
Critical Reviews in Food Science and Nutrition|February 3, 2018
Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challengesYu Fu, Margrethe Therkildsen, Rotimi E Aluko, et al.
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
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|September 30, 2010
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategyMargrethe Therkildsen, Sandra Stolzenbach, Derek V Byrne
Animals : an Open Access Journal From MDPI|December 8, 2019
Beef Production Systems with Steers of Dairy and Dairy × Beef Breeds Based on Forage and Semi-Natural PasturesAnna Hessle, Margrethe Therkildsen, Katarina Arvidsson-Segerkvist
Meat Science|November 9, 2011
Effects of a compensatory growth strategy on sensory and physical properties of meat from young bullsStine Hansen, Margrethe Therkildsen, Derek V Byrne
Meat Science|September 11, 2012
How product trial changes quality perception of four new processed beef productsFaiza Saeed, Klaus G Grunert, Margrethe Therkildsen
Meat Science|November 9, 2011
In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpainMalene Bergh Houbak, Per Ertbjerg, Margrethe Therkildsen
Meat Science|October 7, 2016
Bioactive peptides in beef: Endogenous generation through postmortem agingYu Fu, Jette F Young, Margrethe Therkildsen
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|November 9, 2011
Feeding strategy for improving tenderness has opposite effects in two different musclesMargrethe Therkildsen, Malene B Houbak, Derek V Byrne
Critical Reviews in Food Science and Nutrition|February 3, 2018
Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challengesYu Fu, Margrethe Therkildsen, Rotimi E Aluko, et al.
Pageof 3