Showing results (4751-4760 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|May 11, 2019
Quality characteristics of cold-dried beef slicesElif Aykın-Dinçer, Mustafa Erbaş
Meat Science|May 12, 2019
Risk factors associated with pig pre-slaughtering lossesOsmar Antônio Dalla Costa, Filipe Antonio Dalla Costa, Vivian Feddern, et al.
Meat Science|October 10, 2018
Association between the splice mutation g.8283C>A of the PHKG1 gene and meat quality traits in Large White pigsMartina Zappaterra, Dalal Sami, Roberta Davoli
Meat Science|May 18, 2019
Effects of different sources and levels of copper on lipid metabolism in Merino × Texel lambsCarmen Maria Lucas Pedro Garrine, Carolina Yumi Cascão Yoshikawa, Renata Maria Consentino Conti, et al.
Meat Science|March 31, 2022
Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifersNicole Lebedová, Daniel Bureš, Tersia Needham, et al.
Meat Science|March 12, 2022
Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservationAhmed Snoussi, Moncef Chouaibi, Hayet Ben Haj Koubaier, et al.
Meat Science|March 28, 2022
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteomeLorea R Beldarrain, Enrique Sentandreu, Noelia Aldai, et al.
Meat Science|January 16, 2021
Prediction of lamb carcase C-site fat depth and GR tissue depth using a non-invasive portable microwave systemJ Marimuthu, K M W Loudon, G E Gardner
Meat Science|January 16, 2021
Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cyclesKai Zhou, Jie Zhang, Yong Xie, et al.
Meat Science|January 18, 2021
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acidJingrong Cheng, Rong Xiang, Daobang Tang, et al.
Pageof 871