UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 2.068

Sortiert nach

Protein complex prediction via cost-based clustering

Bioinformatics, 2004-11, Vol.20 (17), p.3013-3020

2004

Link zum Volltext

Verfügbarkeit prüfen

National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers

Journal of animal science, 2012-12, Vol.90 (13), p.5143

2012

Link zum Volltext

Verfügbarkeit prüfen

Relative contributions of animal and muscle effects to variation in beef lean color stability

Journal of animal science, 2011-05, Vol.89 (5), p.1434

2011

Link zum Volltext

Verfügbarkeit prüfen

Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability

Journal of animal science, 2010-03, Vol.88 (3), p.1160

2010

Link zum Volltext

Verfügbarkeit prüfen

Selection for genetic markers in beef cattle reveals complex associations of thyroglobulin and casein1-s1 with carcass and meat traits

Journal of animal science, 2013-02, Vol.91 (2), p.565

2013

Link zum Volltext

Verfügbarkeit prüfen

Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy

Journal of animal science, 2011-11, Vol.89 (11), p.3803

2011

Link zum Volltext

Verfügbarkeit prüfen

The caspase proteolytic system in callipyge and normal lambs in longissimus, semimembranosus, and infraspinatus muscles during postmortem storage

Journal of animal science, 2009-09, Vol.87 (9), p.2943

2009

Link zum Volltext

Verfügbarkeit prüfen

Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability

Journal of animal science, 2011-12, Vol.89 (12), p.4195

2011

Link zum Volltext

Verfügbarkeit prüfen

Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius

Journal of animal science, 2009-09, Vol.87 (9), p.2952

2009

Link zum Volltext

Verfügbarkeit prüfen

Predictive markers in calpastatin for tenderness in commercial pig populations

Journal of animal science, 2011-09, Vol.89 (9), p.2663

2011

Link zum Volltext

Verfügbarkeit prüfen

Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles

Journal of animal science, 2009-01, Vol.87 (1), p.275

2009

Link zum Volltext

Verfügbarkeit prüfen

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

Journal of animal science, 2014-06, Vol.92 (6), p.2735

2014

Link zum Volltext

Verfügbarkeit prüfen

Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling

Journal of animal science, 2018-05, Vol.96 (5), p.1736-1744

2018

Link zum Volltext

Verfügbarkeit prüfen

MODULI OF REPRESENTATIONS OF FINITE DIMENSIONAL ALGEBRAS

Quarterly journal of mathematics, 1994-12, Vol.45 (4), p.515-530

KING, A. D.

1994

Link zum Volltext

Verfügbarkeit prüfen

Does primary tumour volumetry performed early in the course of definitive concomitant chemoradiotherapy for head and neck squamous cell carcinoma improve prediction of primary site outcome?

British journal of radiology, 2010-11, Vol.83 (995), p.964-970

2010

Link zum Volltext

Verfügbarkeit prüfen

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

Journal of animal science, 2003-06, Vol.81 (6), p.1473

2003

Link zum Volltext

Verfügbarkeit prüfen

The effects of degree of dark cutting on tenderness and sensory attributes of beef

Journal of animal science, 2016-06, Vol.94 (6), p.2583

2016

Link zum Volltext

Verfügbarkeit prüfen

Characterization of variability in pork carcass composition and primal quality

Journal of animal science, 2017-02, Vol.95 (2), p.697-708

2017

Link zum Volltext

Verfügbarkeit prüfen

Can diffusion-weighted imaging distinguish between normal and squamous cell carcinoma of the palatine tonsil?

British journal of radiology, 2010-09, Vol.83 (993), p.753-758

2010

Link zum Volltext

Verfügbarkeit prüfen

Postmortem protein degradation is a key contributor to fresh pork loin tenderness

Journal of animal science, 2017-04, Vol.95 (4), p.1574

2017

Link zum Volltext

Verfügbarkeit prüfen

The CKK Domain (DUF1781) Binds Microtubules and Defines the CAMSAP/ssp4 Family of Animal Proteins

Molecular biology and evolution, 2009-09, Vol.26 (9), p.2005-2014

2009

Link zum Volltext

Verfügbarkeit prüfen

Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility

Journal of animal science, 2017-11, Vol.95 (11), p.4958-4970

2017

Link zum Volltext

Verfügbarkeit prüfen

Genome-wide association of meat quality traits and tenderness in swine

Journal of animal science, 2013-09, Vol.91 (9), p.4043

2013

Link zum Volltext

Verfügbarkeit prüfen

Effects of shade and feeding zilpaterol hydrochloride to finishing steers on performance, carcass quality, heat stress, mobility, and body temperature

Journal of animal science, 2015-12, Vol.93 (12), p.5801

2015

Link zum Volltext

Verfügbarkeit prüfen

Comparison of variability in pork carcass composition and quality between barrows and gilts

Journal of animal science, 2016-10, Vol.94 (10), p.4415

2016

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 2.068

Suche als RSS-Feed

Aktive Filter

KollektionOxford University Press Journals Current

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(2.045)
Mit Volltextzugriff
(1.854)

Publikationsform

Sprache

Englisch
(2.062)
Japanisch
(253)
Französisch
(8)
Spanisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(1.205)
Life Sciences & Biomedicine
(1.072)
Humans
(761)
Biological And Medical Sciences
(574)
Female
(512)
Male
(471)
Medical Sciences
(358)
Adult
(300)
Animals
(284)
Fundamental And Applied Biological Sciences. Psychology
(258)
Middle Aged
(243)
Aged
(208)
Infectious Diseases
(182)
Microbiology
(180)
Physical Sciences
(171)
Immunology
(155)
Adolescent
(131)
Astronomy & Astrophysics
(84)
Aged, 80 And Over
(82)
Child
(79)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(5)

Menü

Weitere Dienste

Einstellungen

Protein complex prediction via cost-based clustering

National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers

Relative contributions of animal and muscle effects to variation in beef lean color stability

Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability

Selection for genetic markers in beef cattle reveals complex associations of thyroglobulin and casein1-s1 with carcass and meat traits

Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy

The caspase proteolytic system in callipyge and normal lambs in longissimus, semimembranosus, and infraspinatus muscles during postmortem storage

Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability

Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius

Predictive markers in calpastatin for tenderness in commercial pig populations

Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling

MODULI OF REPRESENTATIONS OF FINITE DIMENSIONAL ALGEBRAS

Does primary tumour volumetry performed early in the course of definitive concomitant chemoradiotherapy for head and neck squamous cell carcinoma improve prediction of primary site outcome?

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

The effects of degree of dark cutting on tenderness and sensory attributes of beef

Characterization of variability in pork carcass composition and primal quality

Can diffusion-weighted imaging distinguish between normal and squamous cell carcinoma of the palatine tonsil?

Postmortem protein degradation is a key contributor to fresh pork loin tenderness

The CKK Domain (DUF1781) Binds Microtubules and Defines the CAMSAP/ssp4 Family of Animal Proteins

Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility

Genome-wide association of meat quality traits and tenderness in swine

Effects of shade and feeding zilpaterol hydrochloride to finishing steers on performance, carcass quality, heat stress, mobility, and body temperature

Comparison of variability in pork carcass composition and quality between barrows and gilts

Aktive Filter

Suchergebnisse filtern