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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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T Astruc

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British Poultry Science|June 6, 2002

Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meatX Fernandez, V Santé, E Baeza, et al.

Food Research International (Ottawa, Ont.)|February 18, 2026

Towards coupling 3D printing and the glycation reaction to texturize food for people with oral frailty: A reviewS Portanguen, M Meurillon, A Duconseille, et al.

British Poultry Science|September 27, 2001

Post mortem muscle metabolism and meat quality in three genetic types of turkeyX Fernandez, V Sante, E Baeza, et al.

Animal : an International Journal of Animal Bioscience|November 27, 2021

Review: Quality of animal-source foodsS Prache, C Adamiec, T Astruc, et al.

Pageof 2

Search research articles

Showing results (11-20 of 14) with videos related to

Sort By:

Pageof 2

You have reached the last page of results.This site can display upto 14 results.

British Poultry Science|June 6, 2002

Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meatX Fernandez, V Santé, E Baeza, et al.

Food Research International (Ottawa, Ont.)|February 18, 2026

Towards coupling 3D printing and the glycation reaction to texturize food for people with oral frailty: A reviewS Portanguen, M Meurillon, A Duconseille, et al.

British Poultry Science|September 27, 2001

Post mortem muscle metabolism and meat quality in three genetic types of turkeyX Fernandez, V Sante, E Baeza, et al.

Animal : an International Journal of Animal Bioscience|November 27, 2021

Review: Quality of animal-source foodsS Prache, C Adamiec, T Astruc, et al.

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