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Poultry Science
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February 3, 2005
Modification of glycolyzing enzymes lowers meat quality of turkey
C Molette, H Rémignon, R Babilé
Meat Science
|
November 9, 2011
Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey
C Molette, H Rémignon, R Babilé
Poultry Science
|
October 30, 2004
Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall
R El Rammouz, R Babilé, X Fernandez
Animal : an International Journal of Animal Bioscience
|
March 27, 2012
Biochemical and biomechanical properties of tendons in two commercial types of chickens
M Moussa, R Babilé, X Fernandez, et al.
Meat Science
|
November 9, 2011
Occurrence of giant myofibres according to muscle type, pre- or post-rigor state and genetic background in turkeys
H Remignon, J Zanusso, G Albert, et al.
Comptes Rendus Des Seances De La Societe De Biologie Et De Ses Filiales
|
January 1, 1978
[Chromosomal structure or porcine lymphocytes effected by food additives]
R Babilé, G Queinnec, H M Berland, et al.
Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology
|
June 21, 2005
Changes in lipid composition of hepatocyte plasma membrane induced by overfeeding in duck
W Molee, M Bouillier-Oudot, A Auvergne, et al.
Genetique, Selection, Evolution
|
August 11, 2012
[Not Available]
R Rouvier, R Babilé, F Salzmann, et al.
Poultry Science
|
December 1, 2006
High postmortem temperature in muscle has very similar consequences in two turkey genetic lines
C Molette, V Sérieye, M Rossignol, et al.
Poultry Science
|
September 2, 2004
Breed differences in the biochemical determinism of ultimate pH in breast muscles of broiler chickens--a key role of AMP deaminase?
R El Rammouz, C Berri, E Le Bihan-Duval, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 14) with videos related to
Sort By:
Page
of 2
Poultry Science
|
February 3, 2005
Modification of glycolyzing enzymes lowers meat quality of turkey
C Molette, H Rémignon, R Babilé
Meat Science
|
November 9, 2011
Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey
C Molette, H Rémignon, R Babilé
Poultry Science
|
October 30, 2004
Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall
R El Rammouz, R Babilé, X Fernandez
Animal : an International Journal of Animal Bioscience
|
March 27, 2012
Biochemical and biomechanical properties of tendons in two commercial types of chickens
M Moussa, R Babilé, X Fernandez, et al.
Meat Science
|
November 9, 2011
Occurrence of giant myofibres according to muscle type, pre- or post-rigor state and genetic background in turkeys
H Remignon, J Zanusso, G Albert, et al.
Comptes Rendus Des Seances De La Societe De Biologie Et De Ses Filiales
|
January 1, 1978
[Chromosomal structure or porcine lymphocytes effected by food additives]
R Babilé, G Queinnec, H M Berland, et al.
Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology
|
June 21, 2005
Changes in lipid composition of hepatocyte plasma membrane induced by overfeeding in duck
W Molee, M Bouillier-Oudot, A Auvergne, et al.
Genetique, Selection, Evolution
|
August 11, 2012
[Not Available]
R Rouvier, R Babilé, F Salzmann, et al.
Poultry Science
|
December 1, 2006
High postmortem temperature in muscle has very similar consequences in two turkey genetic lines
C Molette, V Sérieye, M Rossignol, et al.
Poultry Science
|
September 2, 2004
Breed differences in the biochemical determinism of ultimate pH in breast muscles of broiler chickens--a key role of AMP deaminase?
R El Rammouz, C Berri, E Le Bihan-Duval, et al.
Page
of 2