Showing results (5581-5590 of 8,703) with videos related to
Sort By:
Pageof 871
Meat Science|November 9, 2011
Effect of social dominance on the meat quality of young Friesian bullsJ A Partida, J L Olleta, M M Campo, et al.Meat Science|November 9, 2011
Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meatC Vasanthi, V Venkataramanujam, K DushyanthanMeat Science|November 9, 2011
Effects of fattening periods on the expression of adipogenic transcription factors in Wagyu beef cattleT Yamada, S-I Kawakami, N NakanishiMeat Science|November 9, 2011
Effect of mediterranean forest parasite with Curculio sp. on nutritional value of acorn for Iberian pig feeding and fat characteristicsA Daza, C J López-Bote, F A Tomás Barberán, et al.Meat Science|November 9, 2011
In vitro and in vivo studies of creatine monohydrate supplementation to Duroc and Landrace pigsJ F Young, H C Bertram, P K Theil, et al.Meat Science|December 14, 2011
Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham productionTorunn T Håseth, Oddvin Sørheim, Martin Høy, et al.Meat Science|January 3, 2012
Effect of heat treatment on protein oxidation in pig meatS Traore, L Aubry, P Gatellier, et al.Meat Science|December 27, 2011
Analysis of MC4R polymorphism in Italian Large White and Italian Duroc pigs: association with carcass traitsR Davoli, S Braglia, V Valastro, et al.Meat Science|December 27, 2011
Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik lambsBulent Ekiz, Elif Ergul Ekiz, Omur Kocak, et al.Meat Science|January 10, 2012
The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscleLuigi Pomponio, Per ErtbjergPageof 871