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

Meat science

Showing results (261-270 of 8,823) with videos related to

Pageof 883
Sort By:
Meat Science|April 10, 2013
Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foodsPelin Ulca, Handan Balta, Ilknur Çağın, et al.
Meat Science|April 10, 2013
Influence of level of barley supplementation on plasma carotenoid content and fat spectrocolorimetric characteristics in lambs fed a carotenoid-rich dietF Zawadzki, I N do Prado, S Prache
Meat Science|April 10, 2013
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat battersD Álvarez, S Barbut
Meat Science|April 10, 2013
Letter to the editorIsabel Mafra
Meat Science|April 10, 2013
Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCRAmanda Gribble, Gale Brightwell
Meat Science|April 10, 2013
High hydrostatic pressure/temperature modeling of frankfurter battersFilip Tintchev, Ute Bindrich, Stefan Toepfl, et al.
Meat Science|April 25, 2013
Requirements of supply chain management in differentiating European pork chainsJacques Trienekens, Nel Wognum
Meat Science|April 27, 2013
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theoryR G M van der Sman
Meat Science|April 27, 2013
Influence of social dominance on production, welfare and the quality of meat from beef bullsG C Miranda-de la Lama, M Pascual-Alonso, A Guerrero, et al.
Meat Science|April 27, 2013
On-line prediction of beef quality traits using near infrared spectroscopyMassimo De Marchi
Pageof 883

Showing results (261-270 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|April 10, 2013
Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foodsPelin Ulca, Handan Balta, Ilknur Çağın, et al.
Meat Science|April 10, 2013
Influence of level of barley supplementation on plasma carotenoid content and fat spectrocolorimetric characteristics in lambs fed a carotenoid-rich dietF Zawadzki, I N do Prado, S Prache
Meat Science|April 10, 2013
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat battersD Álvarez, S Barbut
Meat Science|April 10, 2013
Letter to the editorIsabel Mafra
Meat Science|April 10, 2013
Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCRAmanda Gribble, Gale Brightwell
Meat Science|April 10, 2013
High hydrostatic pressure/temperature modeling of frankfurter battersFilip Tintchev, Ute Bindrich, Stefan Toepfl, et al.
Meat Science|April 25, 2013
Requirements of supply chain management in differentiating European pork chainsJacques Trienekens, Nel Wognum
Meat Science|April 27, 2013
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theoryR G M van der Sman
Meat Science|April 27, 2013
Influence of social dominance on production, welfare and the quality of meat from beef bullsG C Miranda-de la Lama, M Pascual-Alonso, A Guerrero, et al.
Meat Science|April 27, 2013
On-line prediction of beef quality traits using near infrared spectroscopyMassimo De Marchi
Pageof 883