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1.
Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate.
Meat Sci
; 76(2): 377-84, 2007 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22064309
2.
High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.
Meat Sci
; 75(1): 12-20, 2007 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063406
3.
High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.
Meat Sci
; 75(1): 21-8, 2007 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063407
4.
Quality pork genes and meat production.
Meat Sci
; 70(3): 409-21, 2005 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063741
5.
Glutathione peroxidase activity, TBARS, and alpha-tocopherol in meat from chickens fed different diets.
J Agric Food Chem
; 47(3): 867-72, 1999 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-10552383
6.
Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The in-vitro effect of brine.
Meat Sci
; 50(3): 295-302, 1998 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061148
7.
The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle.
Meat Sci
; 51(4): 329-37, 1999 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062028
8.
Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets.
Meat Sci
; 52(2): 213-9, 1999 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062374
9.
Effect of curing salt and phosphate on the activity of porcine muscle proteases.
Meat Sci
; 25(4): 241-9, 1989.
Artículo
en Inglés
| MEDLINE | ID: mdl-22054673
10.
Influence of enrofloxacin administration and alpha-tocopheryl acetate supplemented diets on oxidative stability of broiler tissues.
Poult Sci
; 83(5): 796-802, 2004 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-15141838
11.
Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
Food Chem
; 141(3): 3207-14, 2013 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-23871079
12.
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.
Meat Sci
; 94(3): 417-23, 2013 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-23566688
13.
Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times.
Meat Sci
; 95(3): 647-51, 2013 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-23811105
14.
Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection.
Meat Sci
; 87(3): 234-8, 2011 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-21078548
15.
The combined effects of alpha-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat.
Br Poult Sci
; 47(6): 708-13, 2006 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-17190678
16.
Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.
Br Poult Sci
; 47(6): 700-7, 2006 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-17190677
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