Detalles de la búsqueda
1.
Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade.
Br Poult Sci
; 53(1): 57-65, 2012.
Artículo
en Inglés
| MEDLINE | ID: mdl-22404805
2.
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
3.
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
4.
Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages.
Meat Sci
; 73(1): 166-77, 2006 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062066
5.
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
6.
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
7.
Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin.
Meat Sci
; 68(2): 305-11, 2004 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062241
8.
The effect of cooking on the chemical composition of meat products with special reference to fat loss.
Meat Sci
; 49(2): 175-91, 1998 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063307
9.
Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption.
Meat Sci
; 49(2): 193-204, 1998 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063308
10.
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking.
Meat Sci
; 51(4): 371-6, 1999 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062033
11.
Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages.
Meat Sci
; 55(2): 201-12, 2000 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061086
12.
Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture.
Meat Sci
; 56(2): 127-32, 2000 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061899
13.
Effects of fatty acids on meat quality: a review.
Meat Sci
; 66(1): 21-32, 2004 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063928
14.
Shelf life and quality of pork and pork products with raised n-3 PUFA.
Meat Sci
; 55(2): 213-21, 2000 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061087
15.
Factors affecting the composition and amount of 'white exudate' from cooked bacon.
Meat Sci
; 59(4): 423-35, 2001 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062968
16.
Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
Meat Sci
; 96(1): 187-94, 2014 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-23906753
17.
Eating quality of UK-style sausages varying in price, meat content, fat level and salt content.
Meat Sci
; 85(1): 40-6, 2010 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-20374862
18.
Manipulating meat quality and composition.
Proc Nutr Soc
; 58(2): 363-70, 1999 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-10466178
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