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M A Oliver

Showing results (51-60 of 54) with videos related to

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Meat Science|November 9, 2011
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumersM A Oliver, G R Nute, M Font I Furnols, et al.
Meat Science|November 9, 2011
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumersM Font I Furnols, R San Julián, L Guerrero, et al.
Meat Science|November 9, 2011
An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting carcasses on the slaughter line, main conclusions and recommendationsM Bonneau, P Walstra, C Claudi-Magnussen, et al.
Meat Science|November 9, 2011
Quality pork genes and meat productionG S Plastow, D Carrión, M Gil, et al.
Pageof 6

Showing results (51-60 of 54) with videos related to

Sort By:
Pageof 6
You have reached the last page of results.This site can display upto 54 results.
Meat Science|November 9, 2011
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumersM A Oliver, G R Nute, M Font I Furnols, et al.
Meat Science|November 9, 2011
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumersM Font I Furnols, R San Julián, L Guerrero, et al.
Meat Science|November 9, 2011
An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting carcasses on the slaughter line, main conclusions and recommendationsM Bonneau, P Walstra, C Claudi-Magnussen, et al.
Meat Science|November 9, 2011
Quality pork genes and meat productionG S Plastow, D Carrión, M Gil, et al.
Pageof 6