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...

Relationships between muscle characteristics and meat quality traits of young Charolais bulls

Meat science, 2001-09, Vol.59 (1), p.49-60

2001

Volltextzugriff (PDF)

Effects of the halothane genotype and slaughter weight on texture of pork

Journal of animal science, 1999-02, Vol.77 (2), p.408

1999

Volltextzugriff (PDF)

Effect of the type of diet on muscle characteristics and meat palatability of growing Salers bulls

Meat science, 1999-10, Vol.53 (2), p.115-124

1999

Volltextzugriff (PDF)

Meat quality traits in the emu ( Dromaius novaehollandiae) as affected by muscle type and animal age

Meat science, 1997-02, Vol.45 (2), p.209-221

1997

Volltextzugriff (PDF)

Relations between compositional traits and sensory qualities of French dry-cured ham

Meat science, 1994, Vol.37 (2), p.229-243

1994

Volltextzugriff (PDF)

Engraissement des vaches de réforme de race Charolaise. Effet d’un apport de tourteau de lin sur les performances d’engraissement et les propriétés physico-chimiques et sensorielles de la viande

INRAE Productions Animales, 1997-04, Vol.10 (2), p.163-174

1997

Volltextzugriff (PDF)

Relationships between post-mortem pH changes and some traits of sensory quality in veal

Meat science, 1994, Vol.37 (3), p.315-325

1994

Volltextzugriff (PDF)

Engraissement des vaches de réforme de race charolaise. Facteurs de variation des performances zootechniques, de la composition tissulaire des carcasses et de la qualité organoleptique de la viande

INRAE Productions Animales, 1991-10, Vol.4 (4), p.271-286

1991

Volltextzugriff (PDF)

Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

Meat science, 1993, Vol.34 (1), p.119-129

1993

Volltextzugriff (PDF)

Eating quality of meat from European × Chinese crossbred pigs

Meat science, 1989, Vol.25 (3), p.177-186

1989

Volltextzugriff (PDF)

Effect of feed protein on carcass composition and meat quality in steers

Meat science, 1993, Vol.35 (1), p.79-92

1993

Volltextzugriff (PDF)

Influence of the degree of lipid unsaturation on sensory properties of minced meat products

Reproduction, nutrition, development, 1989, Vol.29 (3), p.380-381

1989

Volltextzugriff (PDF)

Selection for leanness and carcass quality

1988

Volltextzugriff (PDF)

Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages

Meat science, 1990, Vol.27 (1), p.13-28

1990

Volltextzugriff (PDF)

RELATIONSHIPS BETWEEN MUSCLE TISSUE CHARACTERISTICS AND SENSORY QUALITIES OF DRY-CURED HAM

Journal of muscle foods, 1995-02, Vol.6 (1), p.9-22

1995

Volltextzugriff (PDF)

Influence of straw feeding and growth-implant on veal meat quality

Meat science, 1989, Vol.26 (3), p.233-244

1989

Volltextzugriff (PDF)

Selecting broilers for low or high abdominal fat: distribution of carcass fat and quality of meat

British poultry science, 1983-01, Vol.24 (4), p.511-516

1983

Volltextzugriff (PDF)

Anabolic agents in beef production: Effects on muscle traits and meat quality

Meat science, 1988, Vol.24 (3), p.151-161

1988

Volltextzugriff (PDF)

Caractéristiques des carcasses et de la viande du poulet label fermier

Archiv für Geflügelkunde, 1990, Vol.54 (6), p.237-245

1990

Volltextzugriff (PDF)

Prediction of lamb meat quality traits based on muscle biopsy fibre typing

Meat science, 1982-01, Vol.6 (4), p.257-263

1982

Volltextzugriff (PDF)

Organoleptic qualities of pork from three breeds : Large White, Belgian Landrace, French Landrace

Annales de zootechnie, 1984, Vol.33 (3), p.395-395

1984

Volltextzugriff (PDF)

La germination de la spore de clostridum tyrobutyricum

Biochimie, 1974-05, Vol.56 (3), p.405-422

1974

Volltextzugriff (PDF)

Organoleptical qualities of pork in relation to halothane sensitivity

Annales de zootechnie, 1982, Vol.31 (3), p.319-319

1982

Volltextzugriff (PDF)

Influence of the degree of lipid unsaturation on sensory properties of minced meat products

Reproduction, nutrition, développement, 1989, Vol.29 (3), p.380-381

1989

Volltextzugriff (PDF)

Comparison between two populations of two poultry species according to their fat composition

Archiv für Geflügelkunde, 1993, Vol.57 (1)

1993

Volltextzugriff (PDF)

1 – 25 von 86

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(46)
Mit Volltextzugriff
(67)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

Französisch
(47)
Englisch
(41)

Erscheinungsjahr

n.n

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Relationships between muscle characteristics and meat quality traits of young Charolais bulls

Effects of the halothane genotype and slaughter weight on texture of pork

Effect of the type of diet on muscle characteristics and meat palatability of growing Salers bulls

Meat quality traits in the emu ( Dromaius novaehollandiae) as affected by muscle type and animal age

Relations between compositional traits and sensory qualities of French dry-cured ham

Engraissement des vaches de réforme de race Charolaise. Effet d’un apport de tourteau de lin sur les performances d’engraissement et les propriétés physico-chimiques et sensorielles de la viande

Relationships between post-mortem pH changes and some traits of sensory quality in veal

Engraissement des vaches de réforme de race charolaise. Facteurs de variation des performances zootechniques, de la composition tissulaire des carcasses et de la qualité organoleptique de la viande

Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

Eating quality of meat from European × Chinese crossbred pigs

Effect of feed protein on carcass composition and meat quality in steers

Influence of the degree of lipid unsaturation on sensory properties of minced meat products

Selection for leanness and carcass quality

Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages

RELATIONSHIPS BETWEEN MUSCLE TISSUE CHARACTERISTICS AND SENSORY QUALITIES OF DRY-CURED HAM

Influence of straw feeding and growth-implant on veal meat quality

Selecting broilers for low or high abdominal fat: distribution of carcass fat and quality of meat

Anabolic agents in beef production: Effects on muscle traits and meat quality

Caractéristiques des carcasses et de la viande du poulet label fermier

Prediction of lamb meat quality traits based on muscle biopsy fibre typing

Organoleptic qualities of pork from three breeds : Large White, Belgian Landrace, French Landrace

La germination de la spore de clostridum tyrobutyricum

Organoleptical qualities of pork in relation to halothane sensitivity

Influence of the degree of lipid unsaturation on sensory properties of minced meat products

Comparison between two populations of two poultry species according to their fat composition

Suchergebnisse filtern