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T Astruc

Showing results (1-10 of 14) with videos related to

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Meat Science|November 9, 2011
Temperature and catecholamine effects on metabolism of perfused isolated rabbit muscleT Astruc, A Talmant, X Fernandez, et al.
Meat Science|November 9, 2011
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborumX Fernandez, E Neyraud, T Astruc, et al.
Meat Science|November 9, 2011
Estimation of the muscle to bone ratio of the bovine pelvic limb using a morphometric methodE Laville, T Astruc, V Martin, et al.
Food Chemistry|March 19, 2013
Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidantsA Promeyrat, J D Daudin, T Astruc, et al.
Poultry Science|August 18, 2000
Effect of stunning current frequency on carcass downgrading and meat quality of turkeyV Sante, G Le Pottier, T Astruc, et al.
Meat Science|November 9, 2011
Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscleT Astruc, G Bielicki, J P Donnat, et al.
Meat Science|November 9, 2011
Tenderization of beef by lactic acid injected at different times post mortemP Berge, P Ertbjerg, L M Larsen, et al.
Meat Science|November 9, 2011
Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beefF Got, J Culioli, P Berge, 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|May 31, 2011
The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras"L Théron, T Astruc, M Bouillier-Oudot, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Meat Science|November 9, 2011
Temperature and catecholamine effects on metabolism of perfused isolated rabbit muscleT Astruc, A Talmant, X Fernandez, et al.
Meat Science|November 9, 2011
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborumX Fernandez, E Neyraud, T Astruc, et al.
Meat Science|November 9, 2011
Estimation of the muscle to bone ratio of the bovine pelvic limb using a morphometric methodE Laville, T Astruc, V Martin, et al.
Food Chemistry|March 19, 2013
Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidantsA Promeyrat, J D Daudin, T Astruc, et al.
Poultry Science|August 18, 2000
Effect of stunning current frequency on carcass downgrading and meat quality of turkeyV Sante, G Le Pottier, T Astruc, et al.
Meat Science|November 9, 2011
Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscleT Astruc, G Bielicki, J P Donnat, et al.
Meat Science|November 9, 2011
Tenderization of beef by lactic acid injected at different times post mortemP Berge, P Ertbjerg, L M Larsen, et al.
Meat Science|November 9, 2011
Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beefF Got, J Culioli, P Berge, 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|May 31, 2011
The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras"L Théron, T Astruc, M Bouillier-Oudot, et al.
Pageof 2