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R Van De Ven

Showing results (1-10 of 12) with videos related to

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Ons Heem|January 1, 1972
[Not Available]R Van De Ven
Australian Veterinary Journal|August 30, 2016
Post-weaning growth of beef heifers drenched with long- or short-acting anthelminticsJ Eppleston, B Watt, R van de Ven
Meat Science|February 25, 2011
The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)E S Toohey, M J Kerr, R van de Ven, et al.
Meat Science|April 9, 2010
Relationship between consumer ranking of lamb colour and objective measures of colourS Khliji, R van de Ven, T A Lamb, et al.
Meat Science|April 27, 2010
Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear forceL U Karumendu, R van de Ven, M J Kerr, et al.
Meat Science|November 9, 2011
A national audit of retail lamb loin quality in AustraliaE Safari, H A Channon, D L Hopkins, et al.
Meat Science|February 7, 2012
SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching deviceE S Toohey, R van de Ven, J M Thompson, et al.
Meat Science|April 28, 2012
SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
Meat Science|February 14, 2012
SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching deviceE S Toohey, R van de Ven, J M Thompson, et al.
Meat Science|September 25, 2012
SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Ons Heem|January 1, 1972
[Not Available]R Van De Ven
Australian Veterinary Journal|August 30, 2016
Post-weaning growth of beef heifers drenched with long- or short-acting anthelminticsJ Eppleston, B Watt, R van de Ven
Meat Science|February 25, 2011
The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)E S Toohey, M J Kerr, R van de Ven, et al.
Meat Science|April 9, 2010
Relationship between consumer ranking of lamb colour and objective measures of colourS Khliji, R van de Ven, T A Lamb, et al.
Meat Science|April 27, 2010
Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear forceL U Karumendu, R van de Ven, M J Kerr, et al.
Meat Science|November 9, 2011
A national audit of retail lamb loin quality in AustraliaE Safari, H A Channon, D L Hopkins, et al.
Meat Science|February 7, 2012
SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching deviceE S Toohey, R van de Ven, J M Thompson, et al.
Meat Science|April 28, 2012
SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
Meat Science|February 14, 2012
SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching deviceE S Toohey, R van de Ven, J M Thompson, et al.
Meat Science|September 25, 2012
SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
Pageof 2