Search research articles
Contact Us
Filters
Showing results (551-560 of 8,827) with videos related to
Page
of 883
Sort By:
Meat Science
|
April 27, 2010
Identification of QTL with effects on fatty acid composition of meat in a Charolais x Holstein cross population
B Gutiérrez-Gil, P Wiener, R I Richardson, et al.
Meat Science
|
April 27, 2010
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking
C L Lorenzen, C R Calkins, M D Green, et al.
Meat Science
|
April 27, 2010
Effect of ractopamine-HCl supplementation for 28 days on carcass characteristics, muscle fiber morphometrics, and whole muscle yields of six distinct muscles of the loin and round
J M Gonzalez, S E Johnson, A M Stelzleni, et al.
Meat Science
|
April 27, 2010
Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics
P Castellano, C González, F Carduza, et al.
Meat Science
|
April 27, 2010
Effect of forage species on fatty acid content and performance of pasture-finished steers
R M Dierking, R L Kallenbach, I U Grün
Meat Science
|
April 27, 2010
Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products
S Matamoros, S André, I Hue, et al.
Meat Science
|
April 27, 2010
Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force
J W S Yancey, J K Apple, J-F Meullenet, et al.
Meat Science
|
April 27, 2010
Microbiological studies of ethnic meat products of the Eastern Himalayas
Arun Kumar Rai, Jyoti Prakash Tamang, Uma Palni
Meat Science
|
April 27, 2010
The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs
L N Edwards, T E Engle, J A Correa, et al.
Meat Science
|
June 1, 2010
The support of meat value chains by genetic technologies
Andrzej A Sosnicki, Scott Newman
Page
of 883
Search research articles
Search
Showing results (551-560 of 8,827) with videos related to
Sort By:
Page
of 883
Meat Science
|
April 27, 2010
Identification of QTL with effects on fatty acid composition of meat in a Charolais x Holstein cross population
B Gutiérrez-Gil, P Wiener, R I Richardson, et al.
Meat Science
|
April 27, 2010
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking
C L Lorenzen, C R Calkins, M D Green, et al.
Meat Science
|
April 27, 2010
Effect of ractopamine-HCl supplementation for 28 days on carcass characteristics, muscle fiber morphometrics, and whole muscle yields of six distinct muscles of the loin and round
J M Gonzalez, S E Johnson, A M Stelzleni, et al.
Meat Science
|
April 27, 2010
Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics
P Castellano, C González, F Carduza, et al.
Meat Science
|
April 27, 2010
Effect of forage species on fatty acid content and performance of pasture-finished steers
R M Dierking, R L Kallenbach, I U Grün
Meat Science
|
April 27, 2010
Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products
S Matamoros, S André, I Hue, et al.
Meat Science
|
April 27, 2010
Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force
J W S Yancey, J K Apple, J-F Meullenet, et al.
Meat Science
|
April 27, 2010
Microbiological studies of ethnic meat products of the Eastern Himalayas
Arun Kumar Rai, Jyoti Prakash Tamang, Uma Palni
Meat Science
|
April 27, 2010
The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs
L N Edwards, T E Engle, J A Correa, et al.
Meat Science
|
June 1, 2010
The support of meat value chains by genetic technologies
Andrzej A Sosnicki, Scott Newman
Page
of 883