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Tharcilla I R C Alvarenga

Showing results (1-10 of 8) with videos related to

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Meat Science|November 5, 2019
The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss valuesBenjamin W B Holman, Tharcilla I R C Alvarenga, David L Hopkins
Foods (Basel, Switzerland)|March 13, 2025
Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in LivestockTharcilla I R C Alvarenga, Peter McGilchrist, Marianne D Keller, et al.
Meat Science|February 15, 2021
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIRTharcilla I R C Alvarenga, David L Hopkins, Stephen Morris, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|October 7, 2016
Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating qualityDamian Conrad Frank, Geert Geesink, Tharcilla I R C Alvarenga, et al.
Meat Science|March 27, 2021
Is meat from cull cows tougher?Tharcilla I R C Alvarenga, Mario Palendeng, Suresh Thennadil, et al.
Foods (Basel, Switzerland)|February 5, 2021
Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly LarvaeJessica de Souza Vilela, Tharcilla I R C Alvarenga, Nigel R Andrew, et al.
Meat Science|June 19, 2016
The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progenyTharcilla I R C Alvarenga, Katrina J Copping, Xuemei Han, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Meat Science|November 5, 2019
The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss valuesBenjamin W B Holman, Tharcilla I R C Alvarenga, David L Hopkins
Foods (Basel, Switzerland)|March 13, 2025
Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in LivestockTharcilla I R C Alvarenga, Peter McGilchrist, Marianne D Keller, et al.
Meat Science|February 15, 2021
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIRTharcilla I R C Alvarenga, David L Hopkins, Stephen Morris, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|October 7, 2016
Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating qualityDamian Conrad Frank, Geert Geesink, Tharcilla I R C Alvarenga, et al.
Meat Science|March 27, 2021
Is meat from cull cows tougher?Tharcilla I R C Alvarenga, Mario Palendeng, Suresh Thennadil, et al.
Foods (Basel, Switzerland)|February 5, 2021
Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly LarvaeJessica de Souza Vilela, Tharcilla I R C Alvarenga, Nigel R Andrew, et al.
Meat Science|June 19, 2016
The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progenyTharcilla I R C Alvarenga, Katrina J Copping, Xuemei Han, et al.
Pageof 1