-
1
-
-
34250890296
-
-
ASPA, 1991. Commissione metodologie di valutazione della produzione quanti-qualitativa della carne. Metodiche relative alla macellazione degli animali di interesse zootecnico e alla valutazione e dissezione della loro carcassa. ISMEA, Roma, Italy.
-
ASPA, 1991. Commissione metodologie di valutazione della produzione quanti-qualitativa della carne. Metodiche relative alla macellazione degli animali di interesse zootecnico e alla valutazione e dissezione della loro carcassa. ISMEA, Roma, Italy.
-
-
-
-
2
-
-
0034383653
-
Effects of animal and muscle characteristics on collagen and consequences for ham production
-
Boutten, B., Brazier, M., Morche, N., Morel, A., Vendeuvre, J. L., 2000. Effects of animal and muscle characteristics on collagen and consequences for ham production. Meat Science 55: 233-238.
-
(2000)
Meat Science
, vol.55
, pp. 233-238
-
-
Boutten, B.1
Brazier, M.2
Morche, N.3
Morel, A.4
Vendeuvre, J.L.5
-
3
-
-
0042702498
-
Confronto fra progenie di verri Large White, Landrace Italiana, Landrace Belga, Duroc, Cinta Senese e scrofe Large White a 130 e 160 kg di peso vivo. 1. Rilievi in vita e alla macellazione
-
Franci, O., Pugliese, C., Acciaioli, A., Poli, B.M., Geri, G., 1994. Confronto fra progenie di verri Large White, Landrace Italiana, Landrace Belga, Duroc, Cinta Senese e scrofe Large White a 130 e 160 kg di peso vivo. 1. Rilievi in vita e alla macellazione. Zoot. Nutr. Anim. 20: 129-142.
-
(1994)
Zoot. Nutr. Anim
, vol.20
, pp. 129-142
-
-
Franci, O.1
Pugliese, C.2
Acciaioli, A.3
Poli, B.M.4
Geri, G.5
-
4
-
-
11444256146
-
Performance of Cinta Senese pigs and their crosses with Large White. 1. Muscle and subcutaneous fat characteristics
-
Franci, O., Bozzi, R., Pugliese, C., Acciaioli, A., Campodoni, G., Gandini, G., 2005. Performance of Cinta Senese pigs and their crosses with Large White. 1. Muscle and subcutaneous fat characteristics. Meat Sci. 69: 545-550.
-
(2005)
Meat Sci
, vol.69
, pp. 545-550
-
-
Franci, O.1
Bozzi, R.2
Pugliese, C.3
Acciaioli, A.4
Campodoni, G.5
Gandini, G.6
-
5
-
-
34250947990
-
A simple method for the determination of water binding in muscles
-
Grau, R., Hamm, R., 1953. A simple method for the determination of water binding in muscles. Naturwissenschaften 40:29.
-
(1953)
Naturwissenschaften
, vol.40
, pp. 29
-
-
Grau, R.1
Hamm, R.2
-
6
-
-
0035255776
-
The effects of two methods of increasing age at slaughter on carcass and muscle traits and meat sensory quality in pigs
-
Lebret, B., Juin, H., Noblet, J., Bonneau, M., 2001. The effects of two methods of increasing age at slaughter on carcass and muscle traits and meat sensory quality in pigs. Animal Science 72: 87-94.
-
(2001)
Animal Science
, vol.72
, pp. 87-94
-
-
Lebret, B.1
Juin, H.2
Noblet, J.3
Bonneau, M.4
-
7
-
-
0033195003
-
Influence of multiple injections of vitamin E on intramuscular collagen and bone characteristics in suckling lambs
-
Maiorano, G., Manchisi, A., Salvatori, G., Filetti, F., Oriani, G., 1999. Influence of multiple injections of vitamin E on intramuscular collagen and bone characteristics in suckling lambs. J. Anim. Sci. 77: 2452-2457.
-
(1999)
J. Anim. Sci
, vol.77
, pp. 2452-2457
-
-
Maiorano, G.1
Manchisi, A.2
Salvatori, G.3
Filetti, F.4
Oriani, G.5
-
8
-
-
0347137321
-
Determination of cholesterol in fat and muscle of pig by HPLC and capillary gas chromatography with solvent venting injection
-
Maraschiello, C., Diaz, I., Garcia, Regueiro, J.A., 1996. Determination of cholesterol in fat and muscle of pig by HPLC and capillary gas chromatography with solvent venting injection. J. High Resol. Chromatogr. 19:165-168.
-
(1996)
J. High Resol. Chromatogr
, vol.19
, pp. 165-168
-
-
Maraschiello, C.1
Diaz, I.2
-
9
-
-
0033124345
-
Extracellular modifications to muscle collagen: Implications for meat quality
-
McCormick, R. J., 1999. Extracellular modifications to muscle collagen: implications for meat quality. Poultry Sci. 78: 785-791.
-
(1999)
Poultry Sci
, vol.78
, pp. 785-791
-
-
McCormick, R.J.1
-
10
-
-
0033162575
-
Characterization of muscles from boars, barrows, and gilts slaughtered at 100 or 110 kilograms: Differences in fat, moisture, color, water-holding capacity, and collagen
-
Nold, R.A., Romans, J.R., Costello, W.J., Libal, G.W., 1999. Characterization of muscles from boars, barrows, and gilts slaughtered at 100 or 110 kilograms: differences in fat, moisture, color, water-holding capacity, and collagen. J. Anim. Sci. 77:1746-1754.
-
(1999)
J. Anim. Sci
, vol.77
, pp. 1746-1754
-
-
Nold, R.A.1
Romans, J.R.2
Costello, W.J.3
Libal, G.W.4
-
11
-
-
0000192787
-
-
Serra, X., Gil, F., Perez-Enciso, M., Oliver, M. A., Vazquez, J. M., Gispert, M., D?az, I., Moreno, F., Latorre, R., Noguera, J. L., 1998. A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs. Livestock Production Science 56: 215-223.
-
Serra, X., Gil, F., Perez-Enciso, M., Oliver, M. A., Vazquez, J. M., Gispert, M., D?az, I., Moreno, F., Latorre, R., Noguera, J. L., 1998. A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs. Livestock Production Science 56: 215-223.
-
-
-
-
12
-
-
34250872404
-
-
SPSS/PC, 2000. Statistics 12.0. SPSS Inc., Chicago, IL.
-
SPSS/PC, 2000. Statistics 12.0. SPSS Inc., Chicago, IL.
-
-
-
|