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Volume 44; Issue 1-2
Main
Meat Science
Volume 44; Issue 1-2
Meat Science
Volume 44; Issue 1-2
1
Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products
Nathalie Warnants
,
Monique J. Van Oeckel
,
Ch.V. Boucqué
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 1.22 MB
Your tags:
english, 1996
2
Monitoring nitrite and nitrate residues in frankfurters during processing and storage
M.L. Pérez-Rodríguez
,
N. Bosch-Bosch
,
M. Garciá-Mata
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 520 KB
Your tags:
english, 1996
3
Effects of breed, feed level and conditioning time on the tenderness of pork
J.D. Wood
,
S.N. Brown
,
G.R. Nute
,
F.M. Whittington
,
A.M. Perry
,
S.P. Johnson
,
M. Enser
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 574 KB
Your tags:
english, 1996
4
Enzymological investigations on the causes for the PSE-syndrome, II. Comparative studies on glycogen phosphorylase from pig muscles
F. Schwägele
,
P.L.Lopez Buesa
,
K.O. Honikel
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 956 KB
Your tags:
english, 1996
5
Enzymological investigations on the causes for the PSE-syndrome, I. Comparative studies on pyruvate kinase from PSE- and normal pig muscles
F. Schwägele
,
C. Haschke
,
K.O. Honikel
,
G. Krauss
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 994 KB
Your tags:
english, 1996
6
Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull
J.A. Boles
,
J.E. Swan
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 637 KB
Your tags:
english, 1996
7
Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat
Monique J. Van Deckel
,
M. Casteels
,
Nathalie Warnants
,
L. Van Damme
,
Ch.V. Boucqué
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 600 KB
Your tags:
english, 1996
8
Prediction of carcass composition in the rabbit
Pilar Hernández
,
M. Pla
,
A. Blasco
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 661 KB
Your tags:
english, 1996
9
Carcass composition and meat characteristics of two rabbit breeds of different degrees of maturity
M. Pla
,
Pilar Hernández
,
A. Blasco
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 654 KB
Your tags:
english, 1996
10
Veal colour assessment with three wavelengths
J. Aporta
,
B. Hernández
,
C. Sañudo
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 622 KB
Your tags:
english, 1996
11
Prediction of composition traits of young Charolais bull carcasses using a morphometric method
E. Laville
,
V. Martin
,
O. Bastien
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 835 KB
Your tags:
english, 1996
12
Release of free amino-acids during ageing in bovine meat
C. Feidt
,
A. Petit
,
F. Bruas-Reignier
,
J. Brun-Bellut
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 489 KB
Your tags:
english, 1996
13
Chopping temperature effects on the characteristics and chilled storage of low- and high-fat pork Bologna sausages
F.Jiménez Colmenero
,
A.V. Carrascosa
,
G. Barreto
,
P. Fernandez
,
J. Carballo
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 666 KB
Your tags:
english, 1996
14
Editorial Board
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 91 KB
Your tags:
english, 1996
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