recherche de livres
livres
recherche d'articles
articles
Faire un don
S'identifier
S'identifier
les utilisateurs autorisés sont disponibles :
recommandations personnelles
Telegram bot
historique de téléchargement
envoyer par courrier électronique ou Kindle
gestion des listes de livres
sauvegarder dans mes Favoris
Personnel
Requêtes de livres
Recherche
Revues
La participation
Faire un don
Litera Library
Faire un don de livres papier
Ajouter des livres papier
Ouvrir LITERA Point
Volume 87; Issue 4
Main
Meat Science
Volume 87; Issue 4
Meat Science
Volume 87; Issue 4
1
Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere
Gunilla Lindahl
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 647 KB
Vos balises:
english, 2011
2
Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork
L. Trefan
,
L. Bünger
,
J. Bloom-Hansen
,
J.A. Rooke
,
B. Salmi
,
C. Larzul
,
C. Terlouw
,
A. Doeschl-Wilson
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 566 KB
Vos balises:
english, 2011
3
Effects of salt and ammonium hydroxide on the quality of ground buffalo meat
B.M. Naveena
,
A.R. Sen
,
M. Muthukumar
,
Y. Babji
,
N. Kondaiah
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 900 KB
Vos balises:
english, 2011
4
Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
M.P. Castro
,
N.Z. Palavecino
,
C. Herman
,
O.A. Garro
,
C.A. Campos
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 561 KB
Vos balises:
english, 2011
5
Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid
I. Galán
,
MaL. García
,
MaD. Selgas
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 243 KB
Vos balises:
english, 2011
6
Consumer satisfaction with dry-cured ham in five European countries
H. Resano
,
F.J.A. Pérez-Cueto
,
A.I. Sanjuán
,
M.D. de Barcellos
,
K.G. Grunert
,
W. Verbeke
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 213 KB
Vos balises:
english, 2011
7
Association analyses of single nucleotide polymorphisms in the LEP and SCD1 genes on the fatty acid profile of muscle fat in Simmental bulls
L. Orrù
,
G.F. Cifuni
,
E. Piasentier
,
M. Corazzin
,
S. Bovolenta
,
B. Moioli
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 184 KB
Vos balises:
english, 2011
8
Perceptual attributes of poultry and other meat products: A repertory grid application
L. Martínez Michel
,
P.H. Punter
,
W.V. Wismer
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 254 KB
Vos balises:
english, 2011
9
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil
M.K. Youssef
,
S. Barbut
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 203 KB
Vos balises:
english, 2011
10
Implementation of targeted interventions to control Escherichia coli O157:H7 in a commercial abattoir
Corri L. Rekow
,
Mindy M. Brashears
,
J. Chance Brooks
,
Guy H. Loneragan
,
Sara E. Gragg
,
Mark F. Miller
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 285 KB
Vos balises:
english, 2011
11
Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers
Wilmer S. Sepúlveda
,
María T. Maza
,
Luis Pardos
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 455 KB
Vos balises:
english, 2011
12
Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed
S. Cofrades
,
I. López-López
,
C. Ruiz-Capillas
,
M. Triki
,
F. Jiménez-Colmenero
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 289 KB
Vos balises:
english, 2011
13
Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut
Mario Bedia
,
Lorena Méndez
,
Sancho Bañón
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 195 KB
Vos balises:
english, 2011
14
Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre
Sandie M. Møller
,
Alberto Grossi
,
Mette Christensen
,
Vibeke Orlien
,
Jakob Søltoft-Jensen
,
Ida K. Straadt
,
Anette K. Thybo
,
Hanne C. Bertram
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 452 KB
Vos balises:
english, 2011
15
Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts
A.L. Reicks
,
J.C. Brooks
,
A.J. Garmyn
,
L.D. Thompson
,
C.L. Lyford
,
M.F. Miller
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 228 KB
Vos balises:
english, 2011
16
Evaluating the effects of a single copy of a mutation in the myostatin gene (c.*1232 G > A) on carcass traits in crossbred lambs
A.Y. Masri
,
N.R. Lambe
,
J.M. Macfarlane
,
S. Brotherstone
,
W. Haresign
,
L. Bünger
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 218 KB
Vos balises:
english, 2011
17
Influence of salt content and processing time on sensory characteristics of cooked “lacón”
Laura Purriños
,
Roberto Bermúdez
,
Sara Temperán
,
Daniel Franco
,
Javier Carballo
,
José M. Lorenzo
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 323 KB
Vos balises:
english, 2011
18
The effects of high pressure processing on pork quality, palatability, and further processed products
C.M. Souza
,
D.D. Boler
,
D.L. Clark
,
L.W. Kutzler
,
S.F. Holmer
,
J.W. Summerfield
,
J.E. Cannon
,
N.R. Smit
,
F.K. McKeith
,
J. Killefer
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 1.54 MB
Vos balises:
english, 2011
19
Editorial Board
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 106 KB
Vos balises:
english, 2011
20
AMSA Mission & Membership Application
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 114 KB
Vos balises:
english, 2011
21
Quantitative trait loci for meat quality traits in pigs considering imprinting and epistatic effects
Carol-Anne Duthie
,
Geoff Simm
,
Andrea Doeschl-Wilson
,
Ernst Kalm
,
Pieter W. Knap
,
Rainer Roehe
Journal:
Meat Science
Année:
2011
Langue:
english
Fichier:
PDF, 405 KB
Vos balises:
english, 2011
1
Suivez
ce lien
ou recherchez le bot "@BotFather" sur Telegram
2
Envoyer la commande /newbot
3
Entrez un nom pour votre bot
4
Spécifiez le nom d'utilisateur pour le bot
5
Copier le dernier message de BotFather et le coller ici
×
×
