Meat quality and composition of three muscles from French cull cows and young bulls /

QR Code

Meat quality and composition of three muscles from French cull cows and young bulls /

Saved in:

Bibliographic Details
Other Authors:	Abouelkaram, S., Bauchart, D., Culioli, J., Dransfield, E., Jurie, C., Lepetit, J., Martin, J.-F., Picard, B.
Format:	Article
Language:	English
Subjects:	Bulls Cows Meat compostion Meat quality Sensory evaluation
Tags:	Add Tag No Tags, Be the first to tag this record!

Institutions:	Thư viện Trường Đại học Đà Lạt

Similar Items

Handbook of meat, poultry and seafood quality
by: Handbook of meat, poultry and seafood quality
Published: (2012)

Advanced Technologies for Meat Processing
by: Toldrá, Fidel
Published: (2017)

Meat products handbook : practical science and technology
by: Feiner, Gerhard
Published: (2006)

Camel Meat and Meat Products
by: Kadim, I.T, et al.
Published: (2014)

Processed meats : improving safety, nutrition and quality
by: Kerry, Joseph, et al.
Published: (2015)

Meat quality of Boer goat kids and Mutton Merino lambs 1. Commercial yields and chemical composition /
by: Sheridan, R.

Meat processing :
by: Kerry, Joseph
Published: (2002)

FAO animal production and health paper N119: Manual on meat inspection for developing countries
by: D Herenda
Published: (1994)

The science of meat and meat products
by: G W Salisbury
Published: (1960)

Meat handbook
by: Albert Levie
Published: (1967)

Meat and beans
by: Green, Emily K.
Published: (2007)

Antioxidants in muscle foods : nutritional strategies to improve quality /
Published: (2000)

Good practices for the meat industry
Published: (2004)

Advanced technologies for meat processing
Published: (2018)

Technology of meat and meat products
Published: (1992)

Meat refrigeration
by: James, S. J.
Published: (2002)

Meat refrigeration
Published: (2002)

Laboratory manual for meat science
Published: (1994)

Soy protein and formulated meat products
by: Hoogenkamp, Henk W.
Published: (2005)

Different modes of food restriction and compensatory growth in double-muscled Belgian Blue bulls : Plasma metabolites and hormones /

Antimicrobial-resistant campylobacter species from retail raw meats /

Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation /
by: Sheridan, R.

Tableaux synoptiques pour l'inspection des viandes
by: Charles Manget
Published: (1963)

Effect of gender, terminal sire line and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs /

Antibiotic resistance patterns of enterococci and occurrence of vancomycin-resistant enterococci in raw minced beef and pork in Germany /
by: Presser, K. A.

Dry-cured meat products
by: Toldrá, Fidel
Published: (2002)

Isolation and characterization of campylobacter bacteriophages from retail poultry /

Coping strategies in dairy cows
by: Hopster, Hans
Published: (1998)

Nuôi thỏ và chế biến sản phẩm ở gia đình
by: Đinh, Văn Bình
Published: (1999)

Bài giảng công nghệ chế biến thịt
by: Nguyễn, Văn Mười
Published: (2000)

Công nghệ chế biến thịt
by: Nguyễn, Văn Mười
Published: (2006)

Handbook of fermented meat and poultry
Published: (2008)

The effect of genotype and castration method on the eating quality characteristics of pork from male pigs /
by: D'Souza, D. N.

Comparison of the carcass characteristics and meat quality of lambs produced from Texel and Rouge de l'Ouest ewes and their crosses /

FAO animal production and health paper N.91
by: FAO
Published: (1991)

FAO animal production and health paper N123
by: Octavio Venegas Fornias
Published: (1996)

Reduction of experimental salmonella and campylobacter contamination of chicken skin by application of lytic bacteriophages /
by: Goode, D.

Kỹ thuật phân tích cảm quan thực phẩm
by: Hà, Duyên Tư
Published: (2006)

Kỹ thuật phân tích cảm quan thực phẩm
by: Hà, Duyên Tư
Published: (2010)

Sensory evaluation of food : principles and practices
by: Lawless, Harry T
Published: (2010)