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R H Locker

Showing results (1-10 of 16) with videos related to

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Meat Science|November 8, 2011
The non-sliding filaments of the sarcomereR H Locker
Journal of Ultrastructure Research|May 1, 1976
Histology of highly-stretched beef muscle. II. Further evidence on the location and nature of gap filamentsR H Locker, N G Leet
Journal of Ultrastructure Research|September 1, 1984
The N-lines of skeletal muscleR H Locker, D J Wild
Meat Science|November 8, 2011
The fate of the large proteins of the myofibril during tenderising treatmentsR H Locker, D J Wild
Journal of Ultrastructure Research|July 1, 1975
Histology of highly-stretched beef muscle. I. The fine structure of grossly stretched single fibersR H Locker, N G Leet
Meat Science|November 8, 2011
'Ageing' of cold shortened meat depends on the criterionR H Locker, D J Wild
Meat Science|November 8, 2011
Myofibrils of cooked meat are a continuum of gap filamentsR H Locker, D J Wild
Meat Science|November 8, 2011
Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibrilR H Locker, D J Wild
Meat Science|November 8, 2011
Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretchR H Locker, D J Wild
Journal of Biochemistry|May 1, 1986
A comparative study of high molecular weight proteins in various types of muscle across the animal kingdomR H Locker, D J Wild
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Meat Science|November 8, 2011
The non-sliding filaments of the sarcomereR H Locker
Journal of Ultrastructure Research|May 1, 1976
Histology of highly-stretched beef muscle. II. Further evidence on the location and nature of gap filamentsR H Locker, N G Leet
Journal of Ultrastructure Research|September 1, 1984
The N-lines of skeletal muscleR H Locker, D J Wild
Meat Science|November 8, 2011
The fate of the large proteins of the myofibril during tenderising treatmentsR H Locker, D J Wild
Journal of Ultrastructure Research|July 1, 1975
Histology of highly-stretched beef muscle. I. The fine structure of grossly stretched single fibersR H Locker, N G Leet
Meat Science|November 8, 2011
'Ageing' of cold shortened meat depends on the criterionR H Locker, D J Wild
Meat Science|November 8, 2011
Myofibrils of cooked meat are a continuum of gap filamentsR H Locker, D J Wild
Meat Science|November 8, 2011
Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibrilR H Locker, D J Wild
Meat Science|November 8, 2011
Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretchR H Locker, D J Wild
Journal of Biochemistry|May 1, 1986
A comparative study of high molecular weight proteins in various types of muscle across the animal kingdomR H Locker, D J Wild
Pageof 2