Pages that link to "Q82406344"
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The following pages link to Strategic finishing feeding as a tool in the control of pork quality (Q82406344):
Displaying 10 items.
- Effects of Dietary Energy Sources on Post Mortem Glycolysis, Meat Quality and Muscle Fibre Type Transformation of Finishing Pigs (Q35678742) (← links)
- Factors of significance for pork quality-a review (Q37953699) (← links)
- Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics (Q41945180) (← links)
- Effects of fermented oyster mushroom ( Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs (Q42720022) (← links)
- Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia (Q42724580) (← links)
- Effect of feed withdrawal and dietary energy source on muscle glycolytic potential and blood acid-base responses to handling in slaughter-weight pigs1 (Q47379324) (← links)
- Effect of Brussels sprouts and inulin/rape seed cake on the sensory profile of pork M. longissimus dorsi (Q82392591) (← links)
- Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress (Q82398237) (← links)
- The significance of pre-slaughter stress and diet on colour and colour stability of pork (Q82401146) (← links)
- Dietary carbohydrates influence muscle texture of olive flounder Paralichthys olivaceus through impacting mitochondria function and metabolism of glycogen and protein (Q104459147) (← links)