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P A Morrissey

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

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Critical Reviews in Food Science and Nutrition|January 1, 1989
Nutritional and toxicological aspects of the Maillard browning reaction in foodsJ O'Brien, P A Morrissey
The Proceedings of the Nutrition Society|May 1, 1976
Food and nutrient consumption trends in Ireland 1961-71: a decade of changeF M Cremin, P A Morrissey
Meat Science|November 8, 2011
The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meatsP A Morrissey, J Z Tichivangana
Irish Medical Journal|April 26, 2001
Nutrition and lifestyle survey of 15-17 year old second level school pupils in the Cork city areaP McElligott-Tangney, P A Morrissey
The Proceedings of the Nutrition Society|August 31, 1999
Optimal nutrition: vitamin EP A Morrissey, P J Sheehy
Irish Journal of Medical Science|January 1, 1976
Food consumption trends in IrelandF M Cremin, P A Morrissey
Meat Science|November 8, 2011
Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systemsJ Z Tichivangana, P A Morrissey
European Journal of Clinical Nutrition|July 1, 1988
Assessment of sodium and potassium intakesC Shortt, A Flynn, P A Morrissey
The Proceedings of the Nutrition Society|July 1, 1990
Sodium and potassium intakes in IrelandA Flynn, C Shortt, P A Morrissey
British Poultry Science|March 25, 1998
Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscleK Galvin, P A Morrissey, D J Buckley
Pageof 7

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

Sort By:
Pageof 7
Critical Reviews in Food Science and Nutrition|January 1, 1989
Nutritional and toxicological aspects of the Maillard browning reaction in foodsJ O'Brien, P A Morrissey
The Proceedings of the Nutrition Society|May 1, 1976
Food and nutrient consumption trends in Ireland 1961-71: a decade of changeF M Cremin, P A Morrissey
Meat Science|November 8, 2011
The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meatsP A Morrissey, J Z Tichivangana
Irish Medical Journal|April 26, 2001
Nutrition and lifestyle survey of 15-17 year old second level school pupils in the Cork city areaP McElligott-Tangney, P A Morrissey
The Proceedings of the Nutrition Society|August 31, 1999
Optimal nutrition: vitamin EP A Morrissey, P J Sheehy
Irish Journal of Medical Science|January 1, 1976
Food consumption trends in IrelandF M Cremin, P A Morrissey
Meat Science|November 8, 2011
Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systemsJ Z Tichivangana, P A Morrissey
European Journal of Clinical Nutrition|July 1, 1988
Assessment of sodium and potassium intakesC Shortt, A Flynn, P A Morrissey
The Proceedings of the Nutrition Society|July 1, 1990
Sodium and potassium intakes in IrelandA Flynn, C Shortt, P A Morrissey
British Poultry Science|March 25, 1998
Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscleK Galvin, P A Morrissey, D J Buckley
Pageof 7