京东 11.11 红包
Module 2 Part 1 Steps in slaughtering and dressing
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Module 2 Part 5 Meat Tenderization
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Module 2 Part 3 Utilization of Meat Industry Byproducts
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MEAT_Module 1 Part 1_Introduction, Muscle structure, Post-mortem changes (ONLY 4
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Mass Spectrometry Fundamentals. Part 2. Mass Analyzers and Detectors
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Ruminant Digestive System
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Lecture mass spectrometry basics - Part 2 of 7
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Postmortem Factors Affecting Meat Quality
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Mass Spectrometry- Steps to Analyzing a Mass Spec for Molecular Formula
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Introductory Genetics Lectures
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Muscles, Part 2 - Organismal Level- Crash Course Anatomy & Physiology #22
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Programmed cell death (Apoptosis)
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Muscle Physiology
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Cell Membrane Part 2 - Transportation
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Meat Science Seminar
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Analytical Biochem MS Lecture Part 4
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Meat Color
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What is Necrosis vs What is Apoptosis
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Ag Biz_ Hedging with Futures
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Animal Science- Animal Genetics
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Apoptosis Lecture-AJ Keefe
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Mass spectrometry for proteomics - part 2
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Lecture 1; Meat Processing
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世界上“最长寿”的10种动物，第一名能和4000岁，可抵挡核弹攻击
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7th Grade Ag: Types of Crops
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Metabolite Identification and Annotation
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Stroke- Acute Stroke Intervention
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Optimizing SPME for a Variety of Applications
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Lecture mass spectrometry basics - Part 4 of 7
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RFLP - Restriction Fragment Length Polymorphism
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Part 1 Generating a GCMS Spectrum
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The mitochondrial pathway of apoptosis
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Fish & Wildlife: Aquaculture Lecture
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Ep3 Part 2 - Beneficial Biological Effects of Cordyceps - Cordyceps Chronicles
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Quantitative Trait Locus (QTL) mapping
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Redundancy Analysis (RDA) - Ordination Analysis - Multivariate Analysis - Origin
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今天的内容有点多，我先快快的讲
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BEI's Connecting the NEJM learning platform to your continuing education
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Flavor Analysis
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Money Management
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Introduction into data analysis for mass spectrometry-based proteomics - Lecture