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M M Campo

Showing results (31-40 of 44) with videos related to

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Meat Science|November 9, 2011
Identifying market segments in beef: Breed, slaughter weight and ageing time implicationsJ Díez, J J Del Coz, A Bahamonde, et al.
Meat Science|May 4, 2015
Association between functional candidate genes and organoleptic meat traits in intensively-fed beefC Avilés, F Peña, O Polvillo, et al.
Meat Science|November 9, 2011
Effects of fatty acids on meat quality: a reviewJ D Wood, R I Richardson, G R Nute, et al.
Knee Surgery, Sports Traumatology, Arthroscopy : Official Journal of the ESSKA|June 2, 2011
A randomised controlled trial for the effectiveness of intra-articular Ropivacaine and Bupivacaine on pain after knee arthroscopy: the DUPRA (DUtch Pain Relief after Arthroscopy)-trialM M Campo, G M M J Kerkhoffs, I N Sierevelt, et al.
Meat Science|November 9, 2011
Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traitsX Serra, M Gil, M Gispert, et al.
Meat Science|April 29, 2014
Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambsL A Aguayo-Ulloa, M Pascual-Alonso, M M Campo, et al.
Meat Science|November 9, 2011
Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat qualityX Serra, L Guerrero, M D Guàrdia, et al.
Meat Science|April 27, 2010
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European marketC E Realini, M Font I Furnols, L Guerrero, et al.
Meat Science|April 27, 2010
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systemsJ De la Fuente, M T Díaz, I Alvarez, et al.
Meat Science|November 9, 2011
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and UruguayM T Díaz, I Alvarez, J De la Fuente, et al.
Pageof 5

Showing results (31-40 of 44) with videos related to

Sort By:
Pageof 5
Meat Science|November 9, 2011
Identifying market segments in beef: Breed, slaughter weight and ageing time implicationsJ Díez, J J Del Coz, A Bahamonde, et al.
Meat Science|May 4, 2015
Association between functional candidate genes and organoleptic meat traits in intensively-fed beefC Avilés, F Peña, O Polvillo, et al.
Meat Science|November 9, 2011
Effects of fatty acids on meat quality: a reviewJ D Wood, R I Richardson, G R Nute, et al.
Knee Surgery, Sports Traumatology, Arthroscopy : Official Journal of the ESSKA|June 2, 2011
A randomised controlled trial for the effectiveness of intra-articular Ropivacaine and Bupivacaine on pain after knee arthroscopy: the DUPRA (DUtch Pain Relief after Arthroscopy)-trialM M Campo, G M M J Kerkhoffs, I N Sierevelt, et al.
Meat Science|November 9, 2011
Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traitsX Serra, M Gil, M Gispert, et al.
Meat Science|April 29, 2014
Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambsL A Aguayo-Ulloa, M Pascual-Alonso, M M Campo, et al.
Meat Science|November 9, 2011
Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat qualityX Serra, L Guerrero, M D Guàrdia, et al.
Meat Science|April 27, 2010
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European marketC E Realini, M Font I Furnols, L Guerrero, et al.
Meat Science|April 27, 2010
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systemsJ De la Fuente, M T Díaz, I Alvarez, et al.
Meat Science|November 9, 2011
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and UruguayM T Díaz, I Alvarez, J De la Fuente, et al.
Pageof 5