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Gabriel Monin

Showing results (1-10 of 4) with videos related to

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Meat Science|April 27, 2010
A note on the relationships between cured-cooked and dry-cured ham processing yieldsPierre Sellier, Gabriel Monin
Meat Science|November 9, 2011
Proteome changes during pork meat ageing following use of two different pre-slaughter handling proceduresMartine Morzel, Christophe Chambon, Muriel Hamelin, et al.
Meat Science|November 9, 2011
Characterisation of PSE zones in semimembranosus pig muscleElisabeth Laville, Thierry Sayd, Véronique Santé-Lhoutellier, et al.
Journal of Agricultural and Food Chemistry|March 30, 2006
Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: implications on meat color developmentThierry Sayd, Martine Morzel, Christophe Chambon, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Meat Science|April 27, 2010
A note on the relationships between cured-cooked and dry-cured ham processing yieldsPierre Sellier, Gabriel Monin
Meat Science|November 9, 2011
Proteome changes during pork meat ageing following use of two different pre-slaughter handling proceduresMartine Morzel, Christophe Chambon, Muriel Hamelin, et al.
Meat Science|November 9, 2011
Characterisation of PSE zones in semimembranosus pig muscleElisabeth Laville, Thierry Sayd, Véronique Santé-Lhoutellier, et al.
Journal of Agricultural and Food Chemistry|March 30, 2006
Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: implications on meat color developmentThierry Sayd, Martine Morzel, Christophe Chambon, et al.
Pageof 1