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1.
Transcriptome analysis of porcine M. semimembranosus divergent in intramuscular fat as a consequence of dietary protein restriction.
BMC Genomics
; 14: 453, 2013 Jul 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-23829541
2.
SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig.
BMC Genet
; 13: 66, 2012 Jul 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-22831392
3.
Association between promoter polymorphisms in a key cytoskeletal gene (Ankyrin 1) and intramuscular fat and water-holding capacity in porcine muscle.
Mol Biol Rep
; 39(4): 3903-14, 2012 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-21769482
4.
The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat.
Foods
; 11(1)2021 Dec 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-35010144
5.
Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers.
J Texture Stud
; 51(2): 263-275, 2020 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-31292959
6.
The Collagen Suprafamily: From Biosynthesis to Advanced Biomaterial Development.
Adv Mater
; 31(1): e1801651, 2019 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-30126066
7.
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages.
Meat Sci
; 96(3): 1266-74, 2014 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-24334049
8.
Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage.
Meat Sci
; 87(3): 274-81, 2011 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-21115227
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