Detalles de la búsqueda
1.
Assessment of dietary ratios of red clover and grass silages on milk production and milk quality in dairy cows.
J Dairy Sci
; 92(3): 1148-60, 2009 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-19233807
2.
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market.
Meat Sci
; 81(3): 499-506, 2009 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416599
3.
On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality.
Meat Sci
; 83(1): 96-103, 2009 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416617
4.
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems.
Meat Sci
; 82(3): 331-7, 2009 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416720
5.
The effects of a mutation in the myostatin gene on meat and carcass quality.
Meat Sci
; 83(1): 127-34, 2009 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416780
6.
Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers.
Meat Sci
; 81(1): 196-202, 2009 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063982
7.
Quantifying the effects of genetic selection and genetic variation for body size, carcass composition, and meat quality in the domestic fowl (Gallus domesticus).
Poult Sci
; 88(5): 923-31, 2009 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-19359678
8.
Detection of quantitative trait loci for meat quality traits in cattle.
Anim Genet
; 39(1): 51-61, 2008 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-18254735
9.
A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition.
Meat Sci
; 78(3): 176-84, 2008 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062268
10.
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour.
Meat Sci
; 78(3): 270-8, 2008 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062279
11.
Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography.
Meat Sci
; 79(1): 105-12, 2008 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062603
12.
Fat deposition, fatty acid composition and meat quality: A review.
Meat Sci
; 78(4): 343-58, 2008 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062452
13.
Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems.
Br Poult Sci
; 49(2): 118-24, 2008 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-18409085
14.
Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat.
Meat Sci
; 77(4): 547-55, 2007 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061940
15.
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries.
Meat Sci
; 75(4): 610-21, 2007 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22064025
16.
Flavour perception of oxidation in beef.
Meat Sci
; 72(2): 303-11, 2006 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061558
17.
Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality.
Meat Sci
; 73(1): 157-65, 2006 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062065
18.
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers.
Meat Sci
; 72(3): 545-54, 2006 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061739
19.
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers.
Meat Sci
; 74(3): 435-42, 2006 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063047
20.
Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs.
Meat Sci
; 70(4): 699-707, 2005 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063897