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Journal of Agricultural and Food Chemistry
|
May 23, 2000
Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts
P Gatellier, Y Mercier, E Rock, et al.
Meat Science
|
November 9, 2011
Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle
P Gatellier, Y Mercier, H Juin, et al.
Meat Science
|
November 9, 2011
Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef
P Gatellier, C Hamelin, Y Durand, et al.
Meat Science
|
November 9, 2011
Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage
Y Mercier, P Gatellier, M Viau, et al.
Journal of Agricultural and Food Chemistry
|
November 24, 1999
Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey
M Renerre, K Poncet, Y Mercier, et al.
Meat Science
|
November 9, 2011
Relationships between post-mortem pH changes and some traits of sensory quality in veal
F Guignot, C Touraille, A Ouali, et al.
Annales De La Nutrition Et De L'Alimentation
|
January 1, 1978
[Effects of the nature of energy in food and use of anabolic agents on the quality of veal]
C Valin, M Renerre, C Touraille, et al.
Meat Science
|
November 9, 2011
Effect of feed protein on carcass composition and meat quality in steers
P Berge, J Culioli, M Renerre, et al.
Meat Science
|
November 8, 2011
Influence of straw feeding and growth-implant on veal meat quality
M Renerre, C Touraille, P Bordes, et al.
Page
of 2
Search research articles
Search
Showing results (11-20 of 19) with videos related to
Sort By:
Page
of 2
You have reached the last page of results.
This site can display upto 19 results.
Journal of Agricultural and Food Chemistry
|
May 23, 2000
Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts
P Gatellier, Y Mercier, E Rock, et al.
Meat Science
|
November 9, 2011
Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle
P Gatellier, Y Mercier, H Juin, et al.
Meat Science
|
November 9, 2011
Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef
P Gatellier, C Hamelin, Y Durand, et al.
Meat Science
|
November 9, 2011
Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage
Y Mercier, P Gatellier, M Viau, et al.
Journal of Agricultural and Food Chemistry
|
November 24, 1999
Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey
M Renerre, K Poncet, Y Mercier, et al.
Meat Science
|
November 9, 2011
Relationships between post-mortem pH changes and some traits of sensory quality in veal
F Guignot, C Touraille, A Ouali, et al.
Annales De La Nutrition Et De L'Alimentation
|
January 1, 1978
[Effects of the nature of energy in food and use of anabolic agents on the quality of veal]
C Valin, M Renerre, C Touraille, et al.
Meat Science
|
November 9, 2011
Effect of feed protein on carcass composition and meat quality in steers
P Berge, J Culioli, M Renerre, et al.
Meat Science
|
November 8, 2011
Influence of straw feeding and growth-implant on veal meat quality
M Renerre, C Touraille, P Bordes, et al.
Page
of 2