Zobrazeno 1 - 10 of 65 pro vyhledávání: '"Renerre, Michel"'
1
Comparaison des qualités de la viande et de la carcasse d’agneaux produits en élevage biologique ou conventionnel
Autor: Prache, Sophie, Ballet, Joel, Jailler, Roland, Meteau, Karine, Picard, Brigitte, Renerre, Michel, Bauchart, Dominique, Pourrat, Juliane, LEGAY, Christiane, Thomas, Agnès
Publikováno v: Innovations Agronomiques
Innovations Agronomiques, INRAE, 2009, 4, pp.289-296
Colloque Dinabio mai 2008 à Montpellier; National audience; The ‘organic’ label on a product guarantees that synthetic fertilisers, pesticides and hormones are not used in the production process and that the use of pharmaceutical products and dr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4dd7657e0cc632c6fe861faafe50c1ba
https://hal.inrae.fr/hal-02659290/document
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2
Effet des antioxydants végétaux sur la péroxydation lipidique de boeuf haché au cours de la conservation
Autor: Thomas, E., Scislowski, V., Renerre, Michel, Gatellier, Philippe, Gladine, Cécile, Savary-Auzeloux, Isabelle, Bauchart, Dominique, Durand, Denys
Publikováno v: Viandes et Produits Carnés
11. Journées Sciences du Muscle et Technologies des Viandes
11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France
National audience
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::65512380fdc3a32446d022d374ef7aca
https://hal.inrae.fr/hal-02751225
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3
Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle
Autor: Gatellier, Philippe, Mercier, Yvan, Juin, Herve, Renerre, Michel
Publikováno v: Meat Science
Meat Science, Elsevier, 2005, 69 (1), pp.175-186
International audience; Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet fini
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca77cc0fb277bc32c5142920f60cce06
https://hal.inrae.fr/hal-02682482
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5
Effect of a linseed oil supplementation on total fatty acids of muscles and on colour stability and lipid oxidation of bovine meat
Autor: Gatellier, Philippe, Bauchart, Dominique, Durand, Denys, Renerre, Michel
Publikováno v: 50. International Congress of Meat Science and Technology
50. International Congress of Meat Science and Technology, Aug 2004, Helsinky, Finland
International audience
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c9c9510aa34618b5401629460b8d4039
https://hal.inrae.fr/hal-02764002
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6
Oxidative processess and myoglobin
Autor: Renerre, Michel
Publikováno v: Antioxidants in muscle foods. Nutritional strategies to improve quality
Antioxidants in muscle foods. Nutritional strategies to improve quality, John Wiley and Sons, 2000, 0-471-31454-4
International audience
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0e58f5c1bfc7d541fba934f0d2918cc4
https://hal.inrae.fr/hal-02839390
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9
Biochemical basis of fresh meat colour
Autor: Renerre, Michel
Publikováno v: 45. International Congress of Meat Science and Technology
45. International Congress of Meat Science and Technology, Aug 1999, Yokohama, Japan
International audience
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0a7a7d94c5aac4dea83e91d980e86128
https://hal.inrae.fr/hal-02766910
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