Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
Meat Science|March 11, 2015
Effect of pulsed electric field treatment on hot-boned muscles of different potential tendernessVia Suwandy, Alan Carne, Remy van de Ven, et al.
Meat Science|December 3, 2014
Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. SemimembranosusVia Suwandy, Alan Carne, Remy van de Ven, et al.
Meat Science|September 24, 2015
Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsidesAlaa El-Din A Bekhit, Via Suwandy, Alan Carne, et al.
Meat Science|May 18, 2017
The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communicationStephanie M Fowler, Jordan M Hoban, Remy van de Ven, et al.
Meat Science|March 5, 2017
A GR/Impedance probe proves unsuitable for measuring GR depth in Australian lamb carcasesStephanie M Fowler, Jordan M Hoban, Remy van de Ven, et al.
Oecologia|February 4, 2014
Human-resource subsidies alter the dietary preferences of a mammalian top predatorThomas M Newsome, Guy-Anthony Ballard, Peter J S Fleming, et al.
Meat Science|April 26, 2017
The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambsGerlane F De Brito, Benjamin W B Holman, Shawn R McGrath, et al.
Pageof 2