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Results: 1-4 |
Results: 4

Authors: Berge, P Ertbjerg, P Larsen, LM Astruc, T Vignon, X Moller, AJ
Citation: P. Berge et al., Tenderization of beef by lactic acid injected at different times post mortem, MEAT SCI, 57(4), 2001, pp. 347-357

Authors: Fernandez, X Sante, V Baeza, E Lebihan-Duval, E Berri, C Remignon, H Babile, R Le Pottier, G Millet, N Berge, P Astruc, T
Citation: X. Fernandez et al., Post mortem muscle metabolism and meat quality in three genetic types of turkey, BR POULT SC, 42(4), 2001, pp. 462-469

Authors: Sante, V Le Pottier, G Astruc, T Mouchoniere, M Fernandez, X
Citation: V. Sante et al., Effect of stunning current frequency on carcass downgrading and meat quality of turkey, POULTRY SCI, 79(8), 2000, pp. 1208-1214

Authors: Got, F Culioli, J Berge, P Vignon, X Astruc, T Quideau, JM Lethiecq, M
Citation: F. Got et al., Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef, MEAT SCI, 51(1), 1999, pp. 35-42
Risultati: 1-4 |