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1.
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits.
Meat Sci
; 76(1): 19-28, 2007 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22064187
2.
Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypes.
Meat Sci
; 51(4): 391-9, 1999 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062036
3.
Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham.
Meat Sci
; 54(2): 119-26, 2000 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060607
4.
Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype.
Meat Sci
; 61(1): 41-7, 2002 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063911
5.
The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits.
Meat Sci
; 67(2): 319-27, 2004 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061329
6.
Effect of journey time and environmental condition on bull behaviour and beef quality during road transport in northern Italy.
Dtsch Tierarztl Wochenschr
; 110(3): 107-10, 2003 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-12731110
7.
Effect of resting time of pigs and pre-chilling time of thighs on the veining defect of parma dry-cured ham.
Vet Res Commun
; 29 Suppl 2: 375-7, 2005 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-16244998
8.
Shelf life of pork from five different quality classes.
Meat Sci
; 84(3): 466-9, 2010 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-20374811
9.
Effect of stunning voltage and scalding method on the incidence of the "red skin" defect of Parma ham.
Vet Res Commun
; 33 Suppl 1: 285-8, 2009 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-19585252
10.
Development of a predictive equation for the subcutaneous fat thickness of pig thighs.
Vet Res Commun
; 32 Suppl 1: S347-9, 2008 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-18685972
11.
Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process.
Vet Res Commun
; 32 Suppl 1: S351-3, 2008 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-18685971
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