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T A Kenny

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

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Meat Science|November 9, 2011
Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork musclesE M Desmond, T A Kenny
Meat Science|November 9, 2011
Preparation of surimi-like extract from beef hearts and its utilisation in frankfurtersE M Desmond, T A Kenny
Meat Science|November 9, 2011
The effect of injection level and cooling method on the quality of cooked ham jointsE M Desmond, T A Kenny, P Ward
The Journal of Clinical Endocrinology and Metabolism|January 1, 1982
Adrenal function in heterozygous and homozygous hypobetalipoproteinemiaD R Illingworth, T A Kenny, E S Orwoll
Meat Science|November 9, 2011
Development of a modified dry curing process for beefJ E Hayes, T A Kenny, P Ward, et al.
Meat Science|November 9, 2011
Effect of rapid and conventional cooling methods on the quality of cooked ham jointsE M Desmond, T A Kenny, P Ward, et al.
The Journal of Laboratory and Clinical Medicine|July 1, 1982
Corticosteroid production in abetalipoproteinemia: evidence for an impaired response ACTHD R Illingworth, T A Kenny, W E Connor, et al.
Meat Science|April 27, 2010
Performance of cold-set binding agents in re-formed beef steaksA M Lennon, K McDonald, S S Moon, et al.
Clinical Biochemistry|February 1, 1986
Mid-molecule parathyroid hormone assay comparisonW M Ivie, E S Orwoll, M R McClung, et al.
Meat Science|April 9, 2010
The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter musclesD F Keenan, E M Desmond, J E Hayes, et al.
Pageof 2

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

Sort By:
Pageof 2
Meat Science|November 9, 2011
Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork musclesE M Desmond, T A Kenny
Meat Science|November 9, 2011
Preparation of surimi-like extract from beef hearts and its utilisation in frankfurtersE M Desmond, T A Kenny
Meat Science|November 9, 2011
The effect of injection level and cooling method on the quality of cooked ham jointsE M Desmond, T A Kenny, P Ward
The Journal of Clinical Endocrinology and Metabolism|January 1, 1982
Adrenal function in heterozygous and homozygous hypobetalipoproteinemiaD R Illingworth, T A Kenny, E S Orwoll
Meat Science|November 9, 2011
Development of a modified dry curing process for beefJ E Hayes, T A Kenny, P Ward, et al.
Meat Science|November 9, 2011
Effect of rapid and conventional cooling methods on the quality of cooked ham jointsE M Desmond, T A Kenny, P Ward, et al.
The Journal of Laboratory and Clinical Medicine|July 1, 1982
Corticosteroid production in abetalipoproteinemia: evidence for an impaired response ACTHD R Illingworth, T A Kenny, W E Connor, et al.
Meat Science|April 27, 2010
Performance of cold-set binding agents in re-formed beef steaksA M Lennon, K McDonald, S S Moon, et al.
Clinical Biochemistry|February 1, 1986
Mid-molecule parathyroid hormone assay comparisonW M Ivie, E S Orwoll, M R McClung, et al.
Meat Science|April 9, 2010
The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter musclesD F Keenan, E M Desmond, J E Hayes, et al.
Pageof 2