Search research articles
Contact Us
Filters
Showing results (31-40 of 47) with videos related to
Page
of 5
Sort By:
Meat Science
|
December 20, 2011
Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs
E Kasapidou, J D Wood, R I Richardson, et al.
Journal of Animal Science
|
May 18, 2004
Manipulation of the n-3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs
S L Cooper, L A Sinclair, R G Wilkinson, et al.
Meat Science
|
November 9, 2011
Shelf life and quality of pork and pork products with raised n-3 PUFA
P R Sheard, M Enser, J D Wood, et al.
Meat Science
|
November 9, 2011
Sensitivity of pig genotypes to short-term manipulation of plasma fatty acids by feeding linseed
N D Cameron, J D Wood, M Enser, et al.
Meat Science
|
November 9, 2011
Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perception
M M Campo, G R Nute, J D Wood, et al.
Meat Science
|
November 9, 2011
Flavour perception of oxidation in beef
M M Campo, G R Nute, S I Hughes, et al.
Meat Science
|
November 9, 2011
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition
H E Warren, N D Scollan, M Enser, et al.
The Proceedings of the Nutrition Society
|
August 31, 1999
Manipulating meat quality and composition
J D Wood, M Enser, A V Fisher, et al.
The British Journal of Nutrition
|
December 21, 2002
Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue
A M Wachira, L A Sinclair, R G Wilkinson, et al.
Meat Science
|
November 9, 2011
Effects of breed, feed level and conditioning time on the tenderness of pork
J D Wood, S N Brown, G R Nute, et al.
Page
of 5
Search research articles
Search
Showing results (31-40 of 47) with videos related to
Sort By:
Page
of 5
Meat Science
|
December 20, 2011
Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs
E Kasapidou, J D Wood, R I Richardson, et al.
Journal of Animal Science
|
May 18, 2004
Manipulation of the n-3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs
S L Cooper, L A Sinclair, R G Wilkinson, et al.
Meat Science
|
November 9, 2011
Shelf life and quality of pork and pork products with raised n-3 PUFA
P R Sheard, M Enser, J D Wood, et al.
Meat Science
|
November 9, 2011
Sensitivity of pig genotypes to short-term manipulation of plasma fatty acids by feeding linseed
N D Cameron, J D Wood, M Enser, et al.
Meat Science
|
November 9, 2011
Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perception
M M Campo, G R Nute, J D Wood, et al.
Meat Science
|
November 9, 2011
Flavour perception of oxidation in beef
M M Campo, G R Nute, S I Hughes, et al.
Meat Science
|
November 9, 2011
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition
H E Warren, N D Scollan, M Enser, et al.
The Proceedings of the Nutrition Society
|
August 31, 1999
Manipulating meat quality and composition
J D Wood, M Enser, A V Fisher, et al.
The British Journal of Nutrition
|
December 21, 2002
Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue
A M Wachira, L A Sinclair, R G Wilkinson, et al.
Meat Science
|
November 9, 2011
Effects of breed, feed level and conditioning time on the tenderness of pork
J D Wood, S N Brown, G R Nute, et al.
Page
of 5