Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings (Englisch)
- Neue Suche nach: Ponnampalam, E.N.
- Neue Suche nach: Ponnampalam, E.N.
- Neue Suche nach: Hopkins, D.L.
- Neue Suche nach: Butler, K.L.
- Neue Suche nach: Dunshea, F.R.
- Neue Suche nach: Sinclair, A.J.
- Neue Suche nach: Warner, R.D.
In:
Meat science
;
83
, 2
; 314-320
;
2009
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings
-
Beteiligte:Ponnampalam, E.N. ( Autor:in ) / Hopkins, D.L. / Butler, K.L. / Dunshea, F.R. / Sinclair, A.J. / Warner, R.D.
-
Erschienen in:Meat science ; 83, 2 ; 314-320
-
Verlag:
- Neue Suche nach: Elsevier
-
Erscheinungsort:London [u.a.]
-
Erscheinungsdatum:2009
-
ISSN:
-
ZDBID:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
-
Schlagwörter:
-
Klassifikation:
-
Datenquelle:
Inhaltsverzeichnis – Band 83, Ausgabe 2
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.
- 165
-
Species determination – Can we detect and quantify meat adulteration?Ballin, Nicolai Z. et al. | 2009
- 175
-
Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A reviewPrieto, N. et al. | 2009
- 187
-
Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithmJackman, Patrick et al. | 2009
- 195
-
Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n =36 karyotype compared to those of phenotypically similar crossbreeds (2n =37 and 2n =38) raised under the same farming conditions 2Skewes, O. et al. | 2009
- 195
-
Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n=36 karyotype compared to those of phenotypically similar crossbreeds (2n=37 and 2n=38) raised under the same farming conditions 2:Fatty acid profile and cholesterolSkewes, O. / Morales, R. / Mendoza, N. / Smulders, F. J. / Paulsen, P. et al. | 2009
- 201
-
The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systemsHayes, J.E. et al. | 2009
- 209
-
Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate associationFernández-Martín, F. et al. | 2009
- 218
-
Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panelsRodas-González, A. et al. | 2009
- 224
-
Breed effect on carcass and meat quality of foals slaughtered at 24months of ageJuárez, M. et al. | 2009
- 229
-
Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold bindingCastro-Briones, M. et al. | 2009
- 239
-
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cyclesXia, Xiufang et al. | 2009
- 246
-
Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry pattiesMastromatteo, Marianna et al. | 2009
- 255
-
Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt contentLópez-López, I. et al. | 2009
- 263
-
Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acidSawyer, J.T. et al. | 2009
- 271
-
Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFACiriano, Mikel García-Iñiguez de et al. | 2009
- 278
-
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristicsFarag, K.W. et al. | 2009
- 285
-
Sensory shelf life determination of a processed meat product `rullepolse' and microbial metabolites as potential indicatorsStolzenbach, S. / Leisner, J. J. / Byrne, D. V. et al. | 2009
- 285
-
Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicatorsStolzenbach, Sandra et al. | 2009
- 293
-
Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifersOury, M.P. et al. | 2009
- 302
-
Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear forceHildrum, Kjell Ivar et al. | 2009
- 308
-
Meat and fat quality of unweaned lambs as affected by slaughter weight and breedJuárez, M. et al. | 2009
- 314
-
Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlingsPonnampalam, E.N. et al. | 2009
- 320
-
Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiationCabeza, M.C. et al. | 2009
- 328
-
Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agentsSalvador, P. et al. | 2009
- 334
-
High bacterial contamination of pig tonsils at slaughterFredriksson-Ahomaa, Maria et al. | 2009
- 337
-
Book reviewSheard, P.R. et al. | 2009
-
AMSA Mission & Membership Application| 2009
-
Editorial Board| 2009