UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties

Journal of food science, 2009-11, Vol.74 (9), p.C653-C657

2009

Volltextzugriff (PDF)

Control of fresh meat quality through manipulation of muscle fiber characteristics

Meat science, 2013-12, Vol.95 (4), p.828-836

2013

Volltextzugriff (PDF)

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

Meat science, 1999-07, Vol.52 (3), p.291-297

1999

Volltextzugriff (PDF)

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

Journal of food science, 2009, Vol.74 (1), p.C1-C5

2009

Volltextzugriff (PDF)

The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females

Meat science, 2006-11, Vol.74 (3), p.516-521

2006

Volltextzugriff (PDF)

Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin

Journal of animal science, 2002-01, Vol.80 (1), p.108

2002

Volltextzugriff (PDF)

Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste

Animal Bioscience, 2014, 27(8), , pp.1174-1180

2014

Volltextzugriff (PDF)

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

Meat science, 2004-04, Vol.66 (4), p.771-775

2004

Volltextzugriff (PDF)

Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins

Journal of food science, 2003-06, Vol.68 (5), p.1664-1668

2003

Volltextzugriff (PDF)

Comparison of live performance and meat quality parameter of cross bred (korean native black pig and landrace) pigs with different coat colors

Animal Bioscience, 2013, 26(7), , pp.1047-1053

2013

Volltextzugriff (PDF)

Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

Meat science, 2010-09, Vol.86 (1), p.166-170

2010

Volltextzugriff (PDF)

Muscle profiling to improve the value of retail meat cuts

Meat science, 2016-10, Vol.120, p.47-53

2016

Volltextzugriff (PDF)

Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses

Journal of animal science, 2002-01, Vol.80 (1), p.129

2002

Volltextzugriff (PDF)

Transcriptome changes favoring intramuscular fat deposition in the longissimus muscle following castration of bulls

Journal of animal science, 2013-10, Vol.91 (10), p.4692

2013

Volltextzugriff (PDF)

EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

Journal of food quality, 2009-06, Vol.32 (3), p.315-333

2009

Volltextzugriff (PDF)

Transcriptome changes favoring intramuscular fat deposition in the longissimus muscle following castration of bulls1

Journal of animal science, 2013-10, Vol.91 (10), p.4692-4704

2013

Volltextzugriff (PDF)

Variations in Rate of Water Loss as Related to Different Types of Post-rigor Porcine Musculature During Storage

Journal of food science, 1999-09, Vol.64 (5), p.865-868

1999

Volltextzugriff (PDF)

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

Poultry science, 2008-09, Vol.87 (9), p.1860-1867

2008

Volltextzugriff (PDF)

Properties of duck meat sausages supplemented with cereal flours

Poultry science, 2009-07, Vol.88 (7), p.1452-1458

2009

Volltextzugriff (PDF)

Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro

Journal of food protection, 1998-10, Vol.61 (10), p.1341-1346

1998

Volltextzugriff (PDF)

THE RELATIONSHIP BETWEEN COLOR AND WATER-HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE

Journal of muscle foods, 1995-10, Vol.6 (3), p.211-226

1995

Volltextzugriff (PDF)

Measuring water-holding capacity in pork musculature with a tensiometer

Meat science, 1995, Vol.39 (3), p.363-374

1995

Volltextzugriff (PDF)

Formation of cholesterol oxidation products (COPs) in animal products

Food control, 2007-08, Vol.18 (8), p.939-947

2007

Volltextzugriff (PDF)

Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin1

Journal of animal science, 2002-01, Vol.80 (1), p.108-112

2002

Volltextzugriff (PDF)

Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

Livestock science, 2010, Vol.127 (2), p.183-191

2010

Volltextzugriff (PDF)

1 – 25 von 156.128

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(114.579)
Mit Volltextzugriff
(115.939)

Publikationsform

10 weitere anzeigen...

Weniger anzeigen...

Sprache

13 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(75.033)
Life Sciences & Biomedicine
(45.358)
Humans
(25.633)
Technology
(21.137)
Physical Sciences
(18.269)
Male
(15.482)
Female
(15.313)
Middle Aged
(10.609)
Animals
(9.723)
Chemistry
(9.717)
Engineering
(9.539)
Adult
(9.144)
Materials Science
(9.058)
Physics
(7.926)
Aged
(7.870)
Biological And Medical Sciences
(6.915)
Materials Science, Multidisciplinary
(6.637)
Science & Technology - Other Topics
(6.024)
Exact Sciences And Technology
(5.315)
Original
(5.035)

15 weitere anzeigen...

Weniger anzeigen...

Kollektion

EZB Electronic Journals Library
(59.444)
Ingenta
(50.899)
MEDLINE
(34.893)
Elsevier ScienceDirect Journals Complete
(22.406)
Journals@Ovid Ovid Full Text
(20.155)
IngentaConnect Journals
(19.306)
Publisher website
(14.449)
Springer Nature
(14.421)
Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)
(14.349)
Wiley Online Library
(12.561)
Wiley Online Library
(8.405)
SpringerLINK Contemporary (Konsortium Baden-Württemberg)
(6.893)
IEEE Xplore
(6.715)
Taylor & Francis Current Content Access
(3.506)
Taylor & Francis
(3.449)
Taylor & Francis Journals
(3.444)
Nature Journals Online
(2.861)
Ebook Central Perpetual and DDA
(2.403)
eBooks on EBSCOhost
(2.262)
SAGE Journals
(1.741)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

Menü

Weitere Dienste

Einstellungen

Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties

Control of fresh meat quality through manipulation of muscle fiber characteristics

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females

Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin

Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins

Comparison of live performance and meat quality parameter of cross bred (korean native black pig and landrace) pigs with different coat colors

Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

Muscle profiling to improve the value of retail meat cuts

Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses

Transcriptome changes favoring intramuscular fat deposition in the longissimus muscle following castration of bulls

EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

Transcriptome changes favoring intramuscular fat deposition in the longissimus muscle following castration of bulls1

Variations in Rate of Water Loss as Related to Different Types of Post-rigor Porcine Musculature During Storage

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

Properties of duck meat sausages supplemented with cereal flours

Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro

THE RELATIONSHIP BETWEEN COLOR AND WATER-HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE

Measuring water-holding capacity in pork musculature with a tensiometer

Formation of cholesterol oxidation products (COPs) in animal products

Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin1

Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

Suchergebnisse filtern