Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Pierre SELLIER"'
Autor:
Gabriel Monin, Pierre Sellier
Publikováno v:
Meat Science
Meat Science, Elsevier, 2010, 85 (4), pp.785-787. ⟨10.1016/j.meatsci.2010.03.013⟩
Meat Science, Elsevier, 2010, 85 (4), pp.785-787. ⟨10.1016/j.meatsci.2010.03.013⟩
Chantier qualité GA; Right and left hams from 353 pigs slaughtered at around 100 kg body weight were processed into cured-cooked hams and dry-cured hams, respectively. Weights and yields at various stages of each process, carcass lean content and fr
Publikováno v:
9th Congress of the International Pig Veterinary Society, july 15-18
9th Congress of the International Pig Veterinary Society, july 15-18, 1986, Barcelona, 1 p
Meat Science
Meat Science, Elsevier, 1987, 20, pp.149-158
9th Congress of the International Pig Veterinary Society, july 15-18, 1986, Barcelona, 1 p
Meat Science
Meat Science, Elsevier, 1987, 20, pp.149-158
Glycolytic potential and activities of myofibrillar ATPase, lactate dehydrogenase, citrate synthase, glycogen synthetases and glycogen phosphorylases were measured in five muscles from five Large White, eight Pietrain, seven Belgian Landrace and eigh
Publikováno v:
Meat Science. 15:225-233
Nuclear magnetic resonance measurements were made on pork samples from pigs of various genetic types (Large White, halothane positive and halothane-negative Pietrain) slaughtered either under minimal stress or somewhat stressful conditions. The (1)H
Publikováno v:
Meat Science
Meat Science, Elsevier, 1981, 5, pp.413-422
Meat Science, Elsevier, 1981, 5, pp.413-422
One hundred and seventy-six Pietrain pigs were tested for halothane sensitivity by means of a 5-min halothane anaesthesia in two experiments. One hundred and twenty were halothane negative (HN) and 56 were halothane positive (HP). In one experiment p
Publikováno v:
Meat science. 16(4)
One-hundred-and-twenty-nine pigs from four genetic types-Large Whites, halothane-negative (HN) and halothane-positive (HP) Pietrains and Hampshires-were used to study some compositional and enzymatic muscle traits. Water, nitrogen, hydroxyproline and