Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments.

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Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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Physical and chemical characte ...... and uncontrolled environments.

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Physical and chemical characte ...... and uncontrolled environments.

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Physical and chemical characte ...... and uncontrolled environments.

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Physical and chemical characte ...... and uncontrolled environments.

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Physical and chemical characte ...... and uncontrolled environments.

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Physical and chemical characte ...... and uncontrolled environments.

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P1476

Physical and chemical characte ...... and uncontrolled environments

@en

P2093

Aline Giampietro-Ganeco

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Fábio Borba Ferrari

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Mariana Piatto Berton

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Pedro Alves de Souza

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Rita de Cassia Dourado

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Rodrigo Alves de Souza

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P2860

The assessment of pre-slaughter and slaughter treatments of livestock by measurement of plasma constituents-A review of recent work.

Protein oxidation: basic principles and implications for meat quality.

Growing-finishing performance and carcass yield of pigs reared in a climate-controlled and uncontrolled environment

Quality characteristics of Chinese sausages made from PSE pork.

The role of integrin degradation in post-mortem drip loss in pork.

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.

Rest before slaughter ameliorates pre-slaughter stress-induced increased drip loss but not stress-induced increase in the toughness of pork.

Characterization of the most odor-active compounds of Iberian ham headspace.

Influences of dietary protein level, amino acid supplementation and environmental temperature on performance, body composition, organ weights and total heat production of growing pigs.

Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study.

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s00484-017-1354-9

P304

1723-1731

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scholarly article

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10.1007/S00484-017-1354-9

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P433

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P478

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Hirasilva Borba

Juliana Lolli Malagoli de Mello

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2017-04-20T00:00:00Z

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P698

28429114

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