Showing results (5721-5730 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|November 8, 2011
Energy substrate provision in vivo and the changes in muscle pH post mortemD Lister, G S Spencer
Meat Science|November 8, 2011
Effect of high pressure on the regulation of phosphorylase activity in pre-rigor rabbit muscleD J Horgan, R Kuypers
Meat Science|November 8, 2011
Adrenal ascorbic acid depletion as an index of preslaughter stress in pigsP D Warriss
Meat Science|November 8, 2011
Evaluation of plasma and plasma-alginate fibres for use in sausagesO Rusig
Meat Science|November 8, 2011
A consumer test of bull and steer beef of equal fatnessP J Baron
Meat Science|November 8, 2011
Thawing of lamb loin chops in air and CO(2). Effect on colour and dripV J Moore
Meat Science|November 8, 2011
Cold-shortening toughness in excised pork M. Longissimus dorsiE Dransfield, D K Lockyer
Meat Science|November 8, 2011
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breedG Monin, P Sellier
Meat Science|November 8, 2011
Effects of low voltage electrical stimulation on mature cow carcasses: Part 1-Selected quality attributes of beefZ J Hawrysh, F H Wolfe
Meat Science|November 8, 2011
Activities of metabolic and contractile enzymes in 18 bovine musclesA Talmant, G Monin, M Briand, et al.
Pageof 871