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 L Joseph

Showing results (1-10 of 11) with videos related to

Pageof 2
Sort By:
Meat Science|November 9, 2011
Very fast chilling of beef and tenderness-a report from an EU concerted actionR L Joseph
Meat Science|November 8, 2011
Measurement and prediction of tenderness in six beef musclesR L Joseph, J Connolly
Optics Letters|September 2, 2009
Exact radial dependence of the field in a nonlinear dispersive dielectric fiber: bright pulse solutionsD N Christodoulides, R L Joseph
The Proceedings of the Nutrition Society|February 1, 1986
Animal meat products, processing and the consumerR L Joseph, T W Griffiths
Meat Science|November 9, 2011
Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef pattiesB W Berry, R L Joseph, M S Stanfield
The Biochemical Journal|December 1, 1971
Post-mortem autolysis in bovine muscleW J Reville, M G Harrington, R L Joseph
Meat Science|November 9, 2011
Carcass and meat quality of finishing Friesian steers fed the β-adrenergic agonist L-644,969A P Moloney, P Allen, R L Joseph, et al.
Journal of Animal Science|April 1, 1993
Long-term effects of cimaterol in Friesian steers: II. Carcass composition and meat qualityF H Chikhou, A P Moloney, P Allen, et al.
Meat Science|November 8, 2011
Comparison of chemical composition of meat determined at eight laboratoriesE Dransfield, J C Casey, R Boccard, et al.
Meat Science|November 8, 2011
Beef quality assessed at European research centresE Dransfield, G R Nute, T A Roberts, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Meat Science|November 9, 2011
Very fast chilling of beef and tenderness-a report from an EU concerted actionR L Joseph
Meat Science|November 8, 2011
Measurement and prediction of tenderness in six beef musclesR L Joseph, J Connolly
Optics Letters|September 2, 2009
Exact radial dependence of the field in a nonlinear dispersive dielectric fiber: bright pulse solutionsD N Christodoulides, R L Joseph
The Proceedings of the Nutrition Society|February 1, 1986
Animal meat products, processing and the consumerR L Joseph, T W Griffiths
Meat Science|November 9, 2011
Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef pattiesB W Berry, R L Joseph, M S Stanfield
The Biochemical Journal|December 1, 1971
Post-mortem autolysis in bovine muscleW J Reville, M G Harrington, R L Joseph
Meat Science|November 9, 2011
Carcass and meat quality of finishing Friesian steers fed the β-adrenergic agonist L-644,969A P Moloney, P Allen, R L Joseph, et al.
Journal of Animal Science|April 1, 1993
Long-term effects of cimaterol in Friesian steers: II. Carcass composition and meat qualityF H Chikhou, A P Moloney, P Allen, et al.
Meat Science|November 8, 2011
Comparison of chemical composition of meat determined at eight laboratoriesE Dransfield, J C Casey, R Boccard, et al.
Meat Science|November 8, 2011
Beef quality assessed at European research centresE Dransfield, G R Nute, T A Roberts, et al.
Pageof 2