Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

O A Young

Showing results (21-30 of 44) with videos related to

Pageof 5
Sort By:
Journal of Food Science|February 8, 2012
Effects of cyclodextrins on the flavor of goat milk and its yogurtO A Young, R B Gupta, S Sadooghy-Saraby
Meat Science|November 8, 2011
Post-mortem changes in cytoskeletal proteins of muscleO A Young, A E Graafhuis, C L Davey
Meat Science|November 9, 2011
Pyridinoline in ovine intramuscular collagenO A Young, T J Braggins, G J Barker
Meat Science|November 9, 2011
Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre typeO A Young, P J Torley, D H Reid
Meat Science|November 9, 2011
The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiationD H Reid, O A Young, T J Braggins
Meat Science|November 9, 2011
Diet and growth effects in panel assessment of sheepmeat odour and flavourS Rousset-Akrim, O A Young, J L Berdagué
Meat Science|November 9, 2011
The effects of antifreeze proteins on chilled and frozen meatS R Payne, D Sandford, A Harris, et al.
Meat Science|July 31, 2013
Small heat shock proteins and their role in meat tenderness: a reviewD Lomiwes, M M Farouk, E Wiklund, et al.
Meat Science|November 9, 2011
Effects of rigor attainment temperature on meat blooming and colour on displayO A Young, A Priolo, N J Simmons, et al.
Meat Science|September 25, 2013
The development of meat tenderness is likely to be compartmentalised by ultimate pHD Lomiwes, M M Farouk, G Wu, et al.
Pageof 5

Showing results (21-30 of 44) with videos related to

Sort By:
Pageof 5
Journal of Food Science|February 8, 2012
Effects of cyclodextrins on the flavor of goat milk and its yogurtO A Young, R B Gupta, S Sadooghy-Saraby
Meat Science|November 8, 2011
Post-mortem changes in cytoskeletal proteins of muscleO A Young, A E Graafhuis, C L Davey
Meat Science|November 9, 2011
Pyridinoline in ovine intramuscular collagenO A Young, T J Braggins, G J Barker
Meat Science|November 9, 2011
Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre typeO A Young, P J Torley, D H Reid
Meat Science|November 9, 2011
The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiationD H Reid, O A Young, T J Braggins
Meat Science|November 9, 2011
Diet and growth effects in panel assessment of sheepmeat odour and flavourS Rousset-Akrim, O A Young, J L Berdagué
Meat Science|November 9, 2011
The effects of antifreeze proteins on chilled and frozen meatS R Payne, D Sandford, A Harris, et al.
Meat Science|July 31, 2013
Small heat shock proteins and their role in meat tenderness: a reviewD Lomiwes, M M Farouk, E Wiklund, et al.
Meat Science|November 9, 2011
Effects of rigor attainment temperature on meat blooming and colour on displayO A Young, A Priolo, N J Simmons, et al.
Meat Science|September 25, 2013
The development of meat tenderness is likely to be compartmentalised by ultimate pHD Lomiwes, M M Farouk, G Wu, et al.
Pageof 5