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Meat science

Showing results (651-660 of 8,827) with videos related to

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Meat Science|November 8, 2011
Anatomical and joint dissection studies of tissue weight distribution in buffalo bulls and cows: Part 1-Distribution of muscle and boneO Y Abdallah, M Mahallawi, M G Latif
Meat Science|November 8, 2011
Protein hydrolysates from meat industry by-productsJ D Webster, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beefK Krzywicki
Meat Science|November 8, 2011
National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness. A reviewA J Kempster, G L Cook, M Grantley-Smith
Meat Science|November 8, 2011
An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steersR W Purchas
Meat Science|November 8, 2011
Effect of water and salt content on protein solubility and water retention of meat preblendsP B Kenney, M C Hunt
Meat Science|November 8, 2011
Effect of post-mortem time and temperature on bovine intramuscular collagenJ J Wu, T R Dutson, Z L Carpenter
Meat Science|November 8, 2011
Identification of the species origin of fresh meat using an enzyme-linked immunosorbent assay procedureE K Kang'ethe, S J Jones, R L Patterson
Meat Science|November 8, 2011
Microbial aspects of protein recovery from meat industry by-productsG R Swingler, P E Naylor, R A Lawrie
Meat Science|November 8, 2011
Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructureJ J Macfarlane, I J McKenzie, R H Turner
Pageof 883

Showing results (651-660 of 8,827) with videos related to

Sort By:
Pageof 883
Meat Science|November 8, 2011
Anatomical and joint dissection studies of tissue weight distribution in buffalo bulls and cows: Part 1-Distribution of muscle and boneO Y Abdallah, M Mahallawi, M G Latif
Meat Science|November 8, 2011
Protein hydrolysates from meat industry by-productsJ D Webster, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beefK Krzywicki
Meat Science|November 8, 2011
National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness. A reviewA J Kempster, G L Cook, M Grantley-Smith
Meat Science|November 8, 2011
An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steersR W Purchas
Meat Science|November 8, 2011
Effect of water and salt content on protein solubility and water retention of meat preblendsP B Kenney, M C Hunt
Meat Science|November 8, 2011
Effect of post-mortem time and temperature on bovine intramuscular collagenJ J Wu, T R Dutson, Z L Carpenter
Meat Science|November 8, 2011
Identification of the species origin of fresh meat using an enzyme-linked immunosorbent assay procedureE K Kang'ethe, S J Jones, R L Patterson
Meat Science|November 8, 2011
Microbial aspects of protein recovery from meat industry by-productsG R Swingler, P E Naylor, R A Lawrie
Meat Science|November 8, 2011
Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructureJ J Macfarlane, I J McKenzie, R H Turner
Pageof 883