Analytical limits of total and insoluble collagen content measurements and of type I and III collagen analysis by electrophoresis in bovine muscles (Englisch)
- Neue Suche nach: Listrat, A.
- Neue Suche nach: Hocquette, J. F.
- Neue Suche nach: Listrat, A.
- Neue Suche nach: Hocquette, J. F.
In:
MEAT SCIENCE
;
68
, 1
;
127-136
;
2004
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Analytical limits of total and insoluble collagen content measurements and of type I and III collagen analysis by electrophoresis in bovine muscles
-
Beteiligte:Listrat, A. ( Autor:in ) / Hocquette, J. F. ( Autor:in )
-
Erschienen in:MEAT SCIENCE ; 68, 1 ; 127-136
-
Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
-
Erscheinungsdatum:01.01.2004
-
Format / Umfang:10 pages
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 641.36
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 641.36 -
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis – Band 68, Ausgabe 1
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
-
Irradiation effects on meat color - a reviewBrewer, Susan et al. | 2004
- 19
-
Effect of vitamin E, low dose irradiation, and display time on the quality of porkOhene-Adjei, S. et al. | 2004
- 27
-
A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentratesElmore, J.S. et al. | 2004
- 35
-
Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysisRealini, C.E. et al. | 2004
- 45
-
Sensory characteristics of Iberian ham: Influence of salt content and processing conditionsAndrés, A.I. et al. | 2004
- 53
-
Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork qualityBidner, B.S. et al. | 2004
- 61
-
Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortemJaturasitha, S. et al. | 2004
- 71
-
Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hamsPetrón, M.J. et al. | 2004
- 79
-
Physicochemical, functional and microbiological quality of buffalo liverDevatkal, Suresh et al. | 2004
- 87
-
The effect of fructooligosaccharides on the sensory characteristics of cooked sausagesCáceres, E. et al. | 2004
- 97
-
Colour of subcutaneous adipose tissue and M. longissimus dorsi of high index dairy and beefxdairy cattle slaughtered at two liveweights as bulls and steersDunne, P.G. et al. | 2004
- 107
-
Quantification of salt concentrations in cured pork by computed tomographyVestergaard, Christian et al. | 2004
- 115
-
Shelf life characteristics of enhanced modified atmosphere packaged porkLivingston, Matthew et al. | 2004
- 123
-
A note on histamine levels in Turkish style fermented sausagesEki ci, Kamil et al. | 2004
- 127
-
Analytical limits of total and insoluble collagen content measurements and of type I and III collagen analysis by electrophoresis in bovine musclesListrat, Anne et al. | 2004
- 137
-
A sensory map of the meat universe. Sensory profile of meat from 15 speciesRødbotten, Marit et al. | 2004
- 145
-
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heatKolle, B.K. et al. | 2004
-
AMSA Mission; Membership Application| 2004
-
Editorial board| 2004