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journalStr:"Meat science"
topic_facet:"Muscle, Skeletal - chemistry"
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PubPharm (18)
1
Classification and characterization of beef muscles using front-face fluorescence spectroscopy
enthalten in:
Meat science
| 2015
von
Sahar, A.
|
Dufour, E.
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2
Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles
enthalten in:
Meat science
| 2015
von
Legako, J.
|
Brooks, J.
|
O'Quinn, T.
| +4
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3
Modelling lamb carcase pH and temperature decline parameters: relationship to shear force and abattoir variation
enthalten in:
Meat science
| 2015
von
Hopkins, D.
|
Holman, B.
|
van de Ven, R.
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4
The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut
enthalten in:
Meat science
| 2015
von
Pugliese, C.
|
Sirtori, F.
|
Skrlep, M.
| +4
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5
Glycolytic potential and activity of adenosine monophosphate kinase (AMPK), glycogen phosphorylase (GP) and glycogen debranching enzyme (GDE) in steer carcasses with normal (<5.8) or high (>5.9) 24h pH determined in M. longissimus dorsi
enthalten in:
Meat science
| 2015
von
Apaoblaza, A.
|
Galaz, A.
|
Strobel, P.
| +3
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6
Effects of dietary fat saturation on fatty acid composition and gene transcription in different tissues of Iberian pigs
enthalten in:
Meat science
| 2015
von
Benítez, R.
|
Núñez, Y.
|
Fernández, A.
| +8
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7
Altered AMP deaminase activity may extend postmortem glycolysis
enthalten in:
Meat science
| 2015
von
England, E.
|
Matarneh, S.
|
Scheffler, T.
| +2
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8
Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs
enthalten in:
Meat science
| 2015
von
Gallardo, B.
|
Manca, M.
|
Mantecón, A.
| +2
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9
Effects of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus
enthalten in:
Meat science
| 2015
von
Zhong, R.
|
Li, H.
|
Fang, Y.
| +2
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10
Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products
enthalten in:
Meat science
| 2015
von
Zvereva, E.
|
Kovalev, L.
|
Ivanov, A.
| +6
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Zeitschrift: Meat science
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Thema: Muscle, Skeletal - chemistry
Medienart
18
Aufsätze
18
Gedruckte Aufsätze
Zeitschriftentitel
Meat science
Thema
18
Meat - analysis
Muscle, Skeletal - chemistry
13
Muscle, Skeletal - metabolism
6
Diet - veterinary
4
Muscle, Skeletal - enzymology
4
Muscle, Skeletal - growth & development
3
Antioxidants - analysis
3
Dietary Fats - analysis
3
Dietary Proteins - analysis
3
Fatty Acids - analysis
3
Fatty Acids - metabolism
3
Orchiectomy - veterinary
3
Peptide Fragments - analysis
3
Peptide Fragments - metabolism
3
Pigments, Biological - analysis
2
Antioxidants - administration & dosage
2
Desmin - chemistry
2
Desmin - metabolism
2
Dietary Fats - administration & dosage
2
Dietary Fats - metabolism
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Sprache
18
Englisch
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