Search research articles
Contact Us
Filters
Showing results (491-500 of 8,824) with videos related to
Page
of 883
Sort By:
Meat Science
|
April 9, 2010
Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality
C Werner, R Natter, K Schellander, et al.
Meat Science
|
April 9, 2010
Fish oil in feeds for entire male and female pigs: changes in muscle fatty acid composition and stability of sensory quality
E Hallenstvedt, N P Kjos, A C Rehnberg, et al.
Meat Science
|
April 9, 2010
Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations
Geun Pyo Hong, Koo Bok Chin
Meat Science
|
April 9, 2010
Conjugated linoleic acids content in M.longissimus dorsi of Hanwoo steers fed a concentrate supplemented with soybean oil, sodium bicarbonate-based monensin, fish oil
M K Song, G L Jin, B J Ji, et al.
Meat Science
|
April 9, 2010
A comparison between the effects of day and night cropping on gemsbok (Oryx gazella) meat quality
L C Hoffman, L L Laubscher
Meat Science
|
June 19, 2010
Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution
A J Everts, D M Wulf, A K R Everts, et al.
Meat Science
|
April 27, 2010
Evaluation of Video Image Analysis (VIA) technology to predict meat yield of sheep carcasses on-line under UK abattoir conditions
E Rius-Vilarrasa, L Bünger, C Maltin, et al.
Meat Science
|
April 27, 2010
Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries)
I T Kadim, Y Al-Hosni, O Mahgoub, et al.
Meat Science
|
April 27, 2010
Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs
M D Guàrdia, J Estany, S Balasch, et al.
Meat Science
|
April 27, 2010
Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C
Huiyun Zhang, Baohua Kong, Youling L Xiong, et al.
Page
of 883
Search research articles
Search
Showing results (491-500 of 8,824) with videos related to
Sort By:
Page
of 883
Meat Science
|
April 9, 2010
Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality
C Werner, R Natter, K Schellander, et al.
Meat Science
|
April 9, 2010
Fish oil in feeds for entire male and female pigs: changes in muscle fatty acid composition and stability of sensory quality
E Hallenstvedt, N P Kjos, A C Rehnberg, et al.
Meat Science
|
April 9, 2010
Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations
Geun Pyo Hong, Koo Bok Chin
Meat Science
|
April 9, 2010
Conjugated linoleic acids content in M.longissimus dorsi of Hanwoo steers fed a concentrate supplemented with soybean oil, sodium bicarbonate-based monensin, fish oil
M K Song, G L Jin, B J Ji, et al.
Meat Science
|
April 9, 2010
A comparison between the effects of day and night cropping on gemsbok (Oryx gazella) meat quality
L C Hoffman, L L Laubscher
Meat Science
|
June 19, 2010
Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution
A J Everts, D M Wulf, A K R Everts, et al.
Meat Science
|
April 27, 2010
Evaluation of Video Image Analysis (VIA) technology to predict meat yield of sheep carcasses on-line under UK abattoir conditions
E Rius-Vilarrasa, L Bünger, C Maltin, et al.
Meat Science
|
April 27, 2010
Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries)
I T Kadim, Y Al-Hosni, O Mahgoub, et al.
Meat Science
|
April 27, 2010
Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs
M D Guàrdia, J Estany, S Balasch, et al.
Meat Science
|
April 27, 2010
Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C
Huiyun Zhang, Baohua Kong, Youling L Xiong, et al.
Page
of 883