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P Gatellier

Showing results (21-30 of 27) with videos related to

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British Poultry Science|June 24, 2008
Comparison of proteolysis in native, heat-treated and aged proteins from turkey meatV S Santé-Lhoutellier, L Théron, M Cepeda, et al.
Meat Science|January 3, 2012
Effect of heat treatment on protein oxidation in pig meatS Traore, L Aubry, P Gatellier, et al.
Meat Science|April 10, 2013
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of musclesC E Realini, A Vénien, P Gou, et al.
Meat Science|December 24, 2011
Higher drip loss is associated with protein oxidationS Traore, L Aubry, P Gatellier, et al.
Meat Science|April 10, 2013
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of musclesC E Realini, M Pérez-Juan, P Gou, et al.
Meat Science|July 28, 2010
Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processesR S Filgueras, P Gatellier, L Aubry, et al.
Animal : an International Journal of Animal Bioscience|January 26, 2017
Review: divergent selection for residual feed intake in the growing pigH Gilbert, Y Billon, L Brossard, et al.
Pageof 3

Showing results (21-30 of 27) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 27 results.
British Poultry Science|June 24, 2008
Comparison of proteolysis in native, heat-treated and aged proteins from turkey meatV S Santé-Lhoutellier, L Théron, M Cepeda, et al.
Meat Science|January 3, 2012
Effect of heat treatment on protein oxidation in pig meatS Traore, L Aubry, P Gatellier, et al.
Meat Science|April 10, 2013
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of musclesC E Realini, A Vénien, P Gou, et al.
Meat Science|December 24, 2011
Higher drip loss is associated with protein oxidationS Traore, L Aubry, P Gatellier, et al.
Meat Science|April 10, 2013
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of musclesC E Realini, M Pérez-Juan, P Gou, et al.
Meat Science|July 28, 2010
Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processesR S Filgueras, P Gatellier, L Aubry, et al.
Animal : an International Journal of Animal Bioscience|January 26, 2017
Review: divergent selection for residual feed intake in the growing pigH Gilbert, Y Billon, L Brossard, et al.
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