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1.
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle.
Compr Rev Food Sci Food Saf
; 19(1): 44-63, 2020 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33319522
2.
Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context.
Metabolites
; 11(3)2021 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33804276
3.
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review).
Meat Sci
; 159: 107941, 2020 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-31513992
4.
Antegrade pyelography for suspected ureteral obstruction in cats: 11 cases (1995-2001).
J Am Vet Med Assoc
; 222(11): 1576-81, 2003 06 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-12784966
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