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P Henckel

Showing results (21-30 of 31) with videos related to

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Meat Science|November 9, 2011
Muscle metabolic traits, post mortem-pH-decline and meat quality in pigs subjected to regular physical training and spontaneous activityJ S Petersen, P Henckel, H Maribo, et al.
Meat Science|November 9, 2011
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopyJ Brøndum, L Munck, P Henckel, et al.
Poultry Science|August 29, 2003
Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat qualityJ F Young, J Stagsted, S K Jensen, et al.
Journal of Animal Science|February 1, 2011
Effects of gestation and transition diets, piglet birth weight, and fasting time on depletion of glycogen pools in liver and 3 muscles of newborn pigletsP K Theil, G Cordero, P Henckel, et al.
Meat Science|November 9, 2011
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of porkD Juncher, B Rønn, E Mortensen, et al.
Meat Science|November 9, 2011
Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tendernessM Vestergaard, M Therkildsen, P Henckel, et al.
Journal of Animal Science|May 25, 2010
Quantitative trait loci analysis of swine meat quality traitsH D Li, M S Lund, O F Christensen, et al.
Meat Science|November 9, 2011
The influence of porcine growth hormone on muscle fibre characteristics, metabolic potential and meat qualityN Oksbjerg, J S Petersen, M T Sórensen, et al.
Journal of Animal Science|December 1, 1995
Effects of growth hormone and ovariectomy on performance, serum hormones, insulin-like growth factor-binding proteins, and muscle fiber properties of prepubertal Friesian heifersM Vestergaard, S Purup, P Henckel, et al.
Meat Science|November 9, 2011
De electricitatis catholici musculari - Concerning the electrical properties of muscles, with emphasis on meat qualityL S Ravn, N K Andersen, M A Rasmussen, et al.
Pageof 4

Showing results (21-30 of 31) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Muscle metabolic traits, post mortem-pH-decline and meat quality in pigs subjected to regular physical training and spontaneous activityJ S Petersen, P Henckel, H Maribo, et al.
Meat Science|November 9, 2011
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopyJ Brøndum, L Munck, P Henckel, et al.
Poultry Science|August 29, 2003
Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat qualityJ F Young, J Stagsted, S K Jensen, et al.
Journal of Animal Science|February 1, 2011
Effects of gestation and transition diets, piglet birth weight, and fasting time on depletion of glycogen pools in liver and 3 muscles of newborn pigletsP K Theil, G Cordero, P Henckel, et al.
Meat Science|November 9, 2011
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of porkD Juncher, B Rønn, E Mortensen, et al.
Meat Science|November 9, 2011
Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tendernessM Vestergaard, M Therkildsen, P Henckel, et al.
Journal of Animal Science|May 25, 2010
Quantitative trait loci analysis of swine meat quality traitsH D Li, M S Lund, O F Christensen, et al.
Meat Science|November 9, 2011
The influence of porcine growth hormone on muscle fibre characteristics, metabolic potential and meat qualityN Oksbjerg, J S Petersen, M T Sórensen, et al.
Journal of Animal Science|December 1, 1995
Effects of growth hormone and ovariectomy on performance, serum hormones, insulin-like growth factor-binding proteins, and muscle fiber properties of prepubertal Friesian heifersM Vestergaard, S Purup, P Henckel, et al.
Meat Science|November 9, 2011
De electricitatis catholici musculari - Concerning the electrical properties of muscles, with emphasis on meat qualityL S Ravn, N K Andersen, M A Rasmussen, et al.
Pageof 4