Pages that link to "Q47752694"
Jump to navigation
Jump to search
The following pages link to Effect of exercise and pre-slaughter stress on pork muscle characteristics (Q47752694):
Displaying 10 items.
- Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia (Q42724580) (← links)
- Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. (Q42724821) (← links)
- The influence of post-mortem conditioning on the tenderness of Egyptian goose (Alopochen aegyptiacus) breast meat (M. pectoralis major). (Q46699604) (← links)
- Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex. (Q46924935) (← links)
- Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare of weaners and rearing pigs: effects of different space allowances and floor (Q47144037) (← links)
- Muscle metabolic traits, post mortem-pH-decline and meat quality in pigs subjected to regular physical training and spontaneous activity. (Q47748676) (← links)
- The influence of season on the sensory profile of Egyptian goose (Alopochen aegyptiacus) meat. (Q53107598) (← links)
- Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors (Q82395596) (← links)
- Comparison of CO(2) stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality (Q82407218) (← links)
- Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study (Q82410453) (← links)