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

R C Lindsay

Showing results (1-10 of 39) with videos related to

Pageof 4
Sort By:
Journal of Food Protection|March 1, 2019
Evaluation of Sauerkraut-Like Products From Direct-Acidification of Cabbage <sup>1</sup>D Lonergan, R C Lindsay
Journal of Dairy Science|November 17, 2004
Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrateM Kilic, R C Lindsay
Journal of Dairy Science|December 14, 2004
Distribution of conjugates of alkylphenols in milk from different ruminant speciesM Kilic, R C Lindsay
Advances in Experimental Medicine and Biology|January 28, 2006
Model systems for evaluating factors affecting acrylamide formation in deep fried foodsR C Lindsay, S Jang
The Journal of Applied Psychology|June 25, 1999
Alternatives to the sequential lineup: the importance of controlling the picturesR C Lindsay, K Bellinger
Journal of Dairy Science|March 1, 1993
Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipasesJ K Ha, R C Lindsay
Journal of Dairy Science|July 1, 1980
Method for the routine quantitative gas chromatographic analysis of major free fatty acids in butter and creamA H Woo, R C Lindsay
Law and Human Behavior|December 2, 1998
Identification accuracy of children versus adults: a meta-analysisJ D Pozzulo, R C Lindsay
Meat Science|November 9, 2011
Distribution of volatile branched-chain fatty acids in various lamb tissuesC P Brennand, R C Lindsay
Law and Human Behavior|June 23, 2001
A preidentification questioning effect: serendipitously increasing correct rejectionsJ E Dysart, R C Lindsay
Pageof 4

Showing results (1-10 of 39) with videos related to

Sort By:
Pageof 4
Journal of Food Protection|March 1, 2019
Evaluation of Sauerkraut-Like Products From Direct-Acidification of Cabbage <sup>1</sup>D Lonergan, R C Lindsay
Journal of Dairy Science|November 17, 2004
Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrateM Kilic, R C Lindsay
Journal of Dairy Science|December 14, 2004
Distribution of conjugates of alkylphenols in milk from different ruminant speciesM Kilic, R C Lindsay
Advances in Experimental Medicine and Biology|January 28, 2006
Model systems for evaluating factors affecting acrylamide formation in deep fried foodsR C Lindsay, S Jang
The Journal of Applied Psychology|June 25, 1999
Alternatives to the sequential lineup: the importance of controlling the picturesR C Lindsay, K Bellinger
Journal of Dairy Science|March 1, 1993
Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipasesJ K Ha, R C Lindsay
Journal of Dairy Science|July 1, 1980
Method for the routine quantitative gas chromatographic analysis of major free fatty acids in butter and creamA H Woo, R C Lindsay
Law and Human Behavior|December 2, 1998
Identification accuracy of children versus adults: a meta-analysisJ D Pozzulo, R C Lindsay
Meat Science|November 9, 2011
Distribution of volatile branched-chain fatty acids in various lamb tissuesC P Brennand, R C Lindsay
Law and Human Behavior|June 23, 2001
A preidentification questioning effect: serendipitously increasing correct rejectionsJ E Dysart, R C Lindsay
Pageof 4