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1
Influence of vitamin E treatment starting time on lamb meat quality
Influence of vitamin E treatment starting time on lamb meat quality
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Influence of vitamin E treatment starting time on lamb meat quality

Italian journal of animal science, 2005-01, Vol.4 (sup2), p.363-365 [Peer Reviewed Journal]

ISSN: 1594-4077 ;ISSN: 1828-051X ;EISSN: 1828-051X ;DOI: 10.4081/ijas.2005.2s.363

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2
Effects of packaging techniques, freezing temperature and storage time on beef shelf life
Effects of packaging techniques, freezing temperature and storage time on beef shelf life
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Effects of packaging techniques, freezing temperature and storage time on beef shelf life

Italian journal of animal science, 2005-01, Vol.4 (sup2), p.275-277 [Peer Reviewed Journal]

ISSN: 1594-4077 ;ISSN: 1828-051X ;EISSN: 1828-051X ;DOI: 10.4081/ijas.2005.2s.275

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3
Effect of milk feeding system on carcass and meat quality of Frisa Valtellinese kids [Lombardy]
Effect of milk feeding system on carcass and meat quality of Frisa Valtellinese kids [Lombardy]
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Effect of milk feeding system on carcass and meat quality of Frisa Valtellinese kids [Lombardy]

Italian journal of animal science, 2005-01, Vol.4 (2s), p.398-400 [Peer Reviewed Journal]

ISSN: 1594-4077 ;EISSN: 1828-051X ;DOI: 10.4081/ijas.2005.2s.398

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4
Environmental impact of landfill on groundwater quality and agricultural soils in Nigeria
Environmental impact of landfill on groundwater quality and agricultural soils in Nigeria
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Environmental impact of landfill on groundwater quality and agricultural soils in Nigeria

Soil and Water Research - UZEI (Czech Republic), 2012-01, Vol.7 (1), p.18-26 [Peer Reviewed Journal]

2012. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1801-5395 ;EISSN: 1805-9384 ;DOI: 10.17221/4/2011-swr

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5
Quality of rabbit meat and phyto-additives
Quality of rabbit meat and phyto-additives
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Quality of rabbit meat and phyto-additives

Czech Journal of Food Sciences, 2010-01, Vol.28 (3), p.161-167 [Peer Reviewed Journal]

2010. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/49/2008-CJFS

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6
Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
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Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin

Czech Journal of Animal Science, 2012-03, Vol.57 (3), p.115-124 [Peer Reviewed Journal]

ISSN: 1212-1819 ;EISSN: 1805-9309 ;DOI: 10.17221/5564-CJAS

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7
Usefulness of selected methods of colour change measurement for pork quality assessment
Usefulness of selected methods of colour change measurement for pork quality assessment
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Usefulness of selected methods of colour change measurement for pork quality assessment

Czech Journal of Food Sciences, 2011-05, Vol.28 (3) [Peer Reviewed Journal]

ISSN: 1212-1800

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8
Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching
Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching
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Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching

Journal of food science, 1994-11, Vol.59 (6), p.1159-1161 [Peer Reviewed Journal]

1995 INIST-CNRS ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/j.1365-2621.1994.tb14666.x ;CODEN: JFDSAZ

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9
Physical characteristics of rabbit meat: a review
Physical characteristics of rabbit meat: a review
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Physical characteristics of rabbit meat: a review

Scientia agriculturae Bohemica, 2010-10, Vol.41 (4) [Peer Reviewed Journal]

ISSN: 1211-3174 ;EISSN: 1805-9430

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10
Process and characteristics for a surimi-like material made from beef or pork
Process and characteristics for a surimi-like material made from beef or pork
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Process and characteristics for a surimi-like material made from beef or pork

Journal of food science, 1996-03, Vol.61 (2), p.422-427 [Peer Reviewed Journal]

1996 INIST-CNRS ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/j.1365-2621.1996.tb14208.x ;CODEN: JFDSAZ

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11
Proteins of meat as a potential indicator of its quality - a review
Proteins of meat as a potential indicator of its quality - a review
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Proteins of meat as a potential indicator of its quality - a review

Polish journal of food and nutrition sciences, 2007, Vol.57 (1), p.11-15 [Peer Reviewed Journal]

2007 INIST-CNRS ;ISSN: 1230-0322 ;EISSN: 2083-6007

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12
Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages
Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages
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Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages

Italian journal of animal science, 2004, Vol.3 (3), p.267-273 [Peer Reviewed Journal]

Copyright 2007 Taylor and Francis Group LLC 2007 ;ISSN: 1594-4077 ;ISSN: 1828-051X ;EISSN: 1828-051X ;DOI: 10.4081/ijas.2004.267

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13
Carcass and meat quality in Brown fattened young bulls: effect of rearing method and slaughter weight
Carcass and meat quality in Brown fattened young bulls: effect of rearing method and slaughter weight
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Carcass and meat quality in Brown fattened young bulls: effect of rearing method and slaughter weight

Czech Journal of Animal Science, 2006-04, Vol.51 (4), p.143-150 [Peer Reviewed Journal]

ISSN: 1212-1819 ;EISSN: 1805-9309 ;DOI: 10.17221/3921-CJAS

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14
Genetic variability of meat quality traits in Chianina beef cattle
Genetic variability of meat quality traits in Chianina beef cattle
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Genetic variability of meat quality traits in Chianina beef cattle

Italian journal of animal science, 2004-04, Vol.3 (2), p.191-198 [Peer Reviewed Journal]

Copyright 2004 Taylor and Francis Group LLC 2004 ;ISSN: 1594-4077 ;ISSN: 1828-051X ;EISSN: 1828-051X ;DOI: 10.4081/ijas.2004.191

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15
Quality of broiler beef patties supplemented with wheat germ protein flour
Quality of broiler beef patties supplemented with wheat germ protein flour
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Quality of broiler beef patties supplemented with wheat germ protein flour

Journal of food science, 1996-03, Vol.61 (2) [Peer Reviewed Journal]

ISSN: 0022-1147 ;EISSN: 1750-3841

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16
Effects of carrageenans and xanthan gum on the texture and acceptability of low fat frankfurters
Effects of carrageenans and xanthan gum on the texture and acceptability of low fat frankfurters
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Effects of carrageenans and xanthan gum on the texture and acceptability of low fat frankfurters

Journal of food processing and preservation, 1994-08, Vol.18 (3), p.201-216 [Peer Reviewed Journal]

1994 INIST-CNRS ;ISSN: 0145-8892 ;EISSN: 1745-4549 ;DOI: 10.1111/j.1745-4549.1994.tb00844.x ;CODEN: JFPPDL

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17
The effective use of small red sea bream
The effective use of small red sea bream
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The effective use of small red sea bream

Bulletin of Fukuoka Fisheries and Marine Technology Research Center (Japan), 2006-03 (16)

ISSN: 0919-2468

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18
Acylated wheat gluten as a cobinder in paper sizing
Acylated wheat gluten as a cobinder in paper sizing
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Acylated wheat gluten as a cobinder in paper sizing

Die Stärke, 1989, Vol.41 (11) [Peer Reviewed Journal]

ISSN: 0038-9056 ;EISSN: 1521-379X

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