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Stephanie M Fowler

Showing results (1-10 of 25) with videos related to

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Meat Science|May 7, 2019
Nutritional composition of lamb retail cuts from the carcases of extensively finished lambsStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|April 25, 2020
Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic deviceStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|September 9, 2019
Assessment of a probe to measure fat depth of lamb carcasesStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|August 22, 2025
Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meatBenjamin W B Holman, David L Hopkins, Stephanie M Fowler
Meat Science|April 25, 2016
Are shear force methods adequately reported?Benjamin W B Holman, Stephanie M Fowler, David L Hopkins
Meat Science|June 15, 2024
Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situationsStephanie M Fowler, Stephen Morris, Suzanne I Mortimer, et al.
Meat Science|May 1, 2024
Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systemsStephanie M Fowler, Matthew Kerr, David L Hopkins, et al.
Meat Science|February 15, 2022
Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systemsBridgette G Logan, David L Hopkins, Leigh M Schmidtke, et al.
Meat Science|January 15, 2018
Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loinsStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|July 20, 2015
Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopyStephanie M Fowler, Eric N Ponnampalam, Heinar Schmidt, et al.
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Meat Science|May 7, 2019
Nutritional composition of lamb retail cuts from the carcases of extensively finished lambsStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|April 25, 2020
Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic deviceStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|September 9, 2019
Assessment of a probe to measure fat depth of lamb carcasesStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|August 22, 2025
Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meatBenjamin W B Holman, David L Hopkins, Stephanie M Fowler
Meat Science|April 25, 2016
Are shear force methods adequately reported?Benjamin W B Holman, Stephanie M Fowler, David L Hopkins
Meat Science|June 15, 2024
Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situationsStephanie M Fowler, Stephen Morris, Suzanne I Mortimer, et al.
Meat Science|May 1, 2024
Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systemsStephanie M Fowler, Matthew Kerr, David L Hopkins, et al.
Meat Science|February 15, 2022
Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systemsBridgette G Logan, David L Hopkins, Leigh M Schmidtke, et al.
Meat Science|January 15, 2018
Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loinsStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|July 20, 2015
Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopyStephanie M Fowler, Eric N Ponnampalam, Heinar Schmidt, et al.
Pageof 3