A review of the relationships of pH with physical aspects of pork quality.

A review of the relationships of pH with physical aspects of pork quality.

Item
http://www.wikidata.org/entity/Q37953060
Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat.Dietary alpha lipoic Acid improves body composition, meat quality and decreases collagen content in muscle of broiler chickens.Efficacy of reverse micellar extracted fruit bromelain in meat tenderization.Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate.Association of Insulin-like growth factor binding protein 2 genotypes with growth, carcass and meat quality traits in pigs.New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry.Effects of nutritional modifications on the water-holding capacity of fresh pork: a review.Factors affecting the water holding capacity of red meat products: a review of recent research advances.Transcriptome Analysis Reveals Long Intergenic Noncoding RNAs Contributed to Growth and Meat Quality Differences between Yorkshire and Wannanhua Pig.Relationship between water-holding capacity and protein denaturation in broiler breast meat.Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs.Structural and ultrastructural changes of full-cycle cultured Pacific bluefin tuna (Thunnus orientalis) muscle slices during chilled storage.Associations of the Polymorphisms in DHRS4, SERPING1, and APOR Genes with Postmortem pH in Berkshire Pigs.Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics.Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances
P2860

A review of the relationships of pH with physical aspects of pork quality.

Item
http://www.wikidata.org/entity/Q37953060
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
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artículo científico
@es
name
A review of the relationships of pH with physical aspects of pork quality.
@en
A review of the relationships of pH with physical aspects of pork quality.
@nl
type
label
A review of the relationships of pH with physical aspects of pork quality.
@en
A review of the relationships of pH with physical aspects of pork quality.
@nl
prefLabel
A review of the relationships of pH with physical aspects of pork quality.
@en
A review of the relationships of pH with physical aspects of pork quality.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
A review of the relationships of pH with physical aspects of pork quality.
@en
P2093
P304
P31
P356
10.1016/0309-1740(88)90052-6
P433
P478
P577
P698