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X Fernandez

Showing results (1-10 of 116) with videos related to

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Meat Science|November 9, 2011
The measurement of pH in raw and frozen turkey Pectoralis superficialis muscleV Santé, X Fernandez
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 23, 2011
Review. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formationV Varlet, X Fernandez
Meat Science|November 9, 2011
The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscleX Fernandez, E Tornberg
British Poultry Science|August 26, 2004
Electrocorticogram spectral analysis and somatosensory evoked potentials as tools to assess electrical stunning efficiency in ducksC Beyssen, R Babile, X Fernandez
Meat Science|November 9, 2011
The variation in pig muscle glycolytic potential during lairage-an in-vivo studyX Fernandez, M Mågård, E Tornberg
Biochimica Et Biophysica Acta|January 25, 1995
Histones associated with single-stranded DNA do not preclude the formation of double-helical DNAX Fernandez-Busquets, J R Daban
Meat Science|November 9, 2011
Comparative study of two classifications of muscle fibres: Consequences for the photometric determination of glycogen according to fibre type in red and white muscle of the pigX Fernandez, L Lefaucheur, M Candek
Meat Science|November 9, 2011
The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pHX Fernandez, A Forslid, E Tornberg
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 fallR El Rammouz, R Babilé, X Fernandez
Meat Science|November 9, 2011
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hamsX Fernandez, S Gilbert, J-L Vendeuvre
Pageof 12

Showing results (1-10 of 116) with videos related to

Sort By:
Pageof 12
Meat Science|November 9, 2011
The measurement of pH in raw and frozen turkey Pectoralis superficialis muscleV Santé, X Fernandez
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 23, 2011
Review. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formationV Varlet, X Fernandez
Meat Science|November 9, 2011
The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscleX Fernandez, E Tornberg
British Poultry Science|August 26, 2004
Electrocorticogram spectral analysis and somatosensory evoked potentials as tools to assess electrical stunning efficiency in ducksC Beyssen, R Babile, X Fernandez
Meat Science|November 9, 2011
The variation in pig muscle glycolytic potential during lairage-an in-vivo studyX Fernandez, M Mågård, E Tornberg
Biochimica Et Biophysica Acta|January 25, 1995
Histones associated with single-stranded DNA do not preclude the formation of double-helical DNAX Fernandez-Busquets, J R Daban
Meat Science|November 9, 2011
Comparative study of two classifications of muscle fibres: Consequences for the photometric determination of glycogen according to fibre type in red and white muscle of the pigX Fernandez, L Lefaucheur, M Candek
Meat Science|November 9, 2011
The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pHX Fernandez, A Forslid, E Tornberg
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 fallR El Rammouz, R Babilé, X Fernandez
Meat Science|November 9, 2011
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hamsX Fernandez, S Gilbert, J-L Vendeuvre
Pageof 12