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M Renerre

Showing results (1-10 of 19) with videos related to

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Meat Science|November 8, 2011
Biochemical factors influencing metmyoglobin formation in beef musclesM Renerre, R Labas
Meat Science|November 9, 2011
Effects of electrical stimulation, boning-temperature and conditioning mode on display colour of beef meatM Renerre, J Bonhomme
Meat Science|November 9, 2011
A rapid method of oxymyoglobin purificationP Gatellier, M Anton, M Renerre
Meat Science|November 9, 2011
Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meatP Gatellier, Y Mercier, M Renerre
Meat Science|November 9, 2011
Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed dietY Mercier, P Gatellier, M Renerre
Meat Science|November 8, 2011
Metmyoglobin reductase activity in bovine musclesC Echevarne, M Renerre, R Labas
Meat Science|November 9, 2011
Autoxidation of purified myoglobin from two bovine musclesM Renerre, M Anton, P Gatellier
Meat Science|November 9, 2011
Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobinM Renerre, F Dumont, P Gatellier
Meat Science|November 9, 2011
Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal ageP Berge, J Lepetit, M Renerre, et al.
Meat Science|November 9, 2011
Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementationY Mercier, P Gatellier, A Vincent, et al.
Pageof 2

Showing results (1-10 of 19) with videos related to

Sort By:
Pageof 2
Meat Science|November 8, 2011
Biochemical factors influencing metmyoglobin formation in beef musclesM Renerre, R Labas
Meat Science|November 9, 2011
Effects of electrical stimulation, boning-temperature and conditioning mode on display colour of beef meatM Renerre, J Bonhomme
Meat Science|November 9, 2011
A rapid method of oxymyoglobin purificationP Gatellier, M Anton, M Renerre
Meat Science|November 9, 2011
Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meatP Gatellier, Y Mercier, M Renerre
Meat Science|November 9, 2011
Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed dietY Mercier, P Gatellier, M Renerre
Meat Science|November 8, 2011
Metmyoglobin reductase activity in bovine musclesC Echevarne, M Renerre, R Labas
Meat Science|November 9, 2011
Autoxidation of purified myoglobin from two bovine musclesM Renerre, M Anton, P Gatellier
Meat Science|November 9, 2011
Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobinM Renerre, F Dumont, P Gatellier
Meat Science|November 9, 2011
Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal ageP Berge, J Lepetit, M Renerre, et al.
Meat Science|November 9, 2011
Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementationY Mercier, P Gatellier, A Vincent, et al.
Pageof 2