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Meat Science|November 9, 2011
Relationships between post-mortem pH changes and some traits of sensory quality in vealF Guignot, C Touraille, A Ouali, et al.Water Science and Technology : a Journal of the International Association on Water Pollution Research|January 27, 2012
Removal improvement of bacteria (Escherichia coli and enterococci) in maturation ponds using bafflesA Ouali, H Jupsin, J L Vasel, et al.Meat Science|November 9, 2011
Bovine muscle 20S proteasome. III: Quantification in tissue crude extracts using ELISA and radial immunodiffusion techniques and practical applicationsL Aubry, M A Sentandreu, D Levieux, et al.Meat Science|November 9, 2011
Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approachD Dutaud, L Aubry, F Guignot, et al.Meat Science|November 9, 2011
Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracisF Zamora, E Debiton, J Lepetit, et al.Journal of Muscle Research and Cell Motility|June 1, 1997
Fish muscle cytoskeleton integrity is not dependent on intact thin filamentsR G Taylor, I Papa, C Astier, et al.Meat Science|November 8, 2011
Comparative action of cathepsins D, B, H, L and of a new lysosomal cysteine proteinase on rabbit myofibrilsA Ouali, N Garrel, A Obled, et al.Molecular Biology Reports|January 1, 1995
Proteolytic activity of proteasome on myofibrillar structuresR G Taylor, C Tassy, M Briand, et al.Reproduction, Nutrition, Developpement|January 1, 1981
Characterization and purification of a Ca2+ ion-activated neutral proteinase inhibitor in rabbit skeletal muscleP Cottin, J L Azanza, P Vidalenc, et al.Meat Science|November 8, 2011
Usefulness of various biochemical and histochemical characteristics as indices of muscle type in lamb carcassesA Ouali, M Zabari, A Lacourt, et al.Pageof 4