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Immune response and blood chemistry of pigs fed conjugated linoleic acid.
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- Journal of Animal Science, 2011, v. 89, n. 5, p. 1588, doi. 10.2527/jas.2009-2722
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- Article
Dietary conjugated linoleic acid changes belly and bacon quality from pigs fed varied lipid sources.
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- Journal of Animal Science, 2009, v. 87, n. 1, p. 285, doi. 10.2527/jas.2008-1213
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- Article
Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in Stress-Genotype pigs.
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- Journal of Animal Science, 2001, v. 79, n. 8, p. 2187, doi. 10.2527/2001.7982187x
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- Article
Feeding high levels of vitamin D[sub 3] does not improve tenderness of callipyge lamb loin chops.
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- Journal of Animal Science, 2001, v. 79, n. 8, p. 2086, doi. 10.2527/2001.7982086x
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- Article
Conjugated linoleic acid changes swine performance and carcass composition.
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- Journal of Animal Science, 2001, v. 79, n. 7, p. 1821, doi. 10.2527/2001.7971821x
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- Article
Heat-Induced Changes of Myosin and Sarcoplasmic Proteins in Beef During Simmering.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 233, doi. 10.1111/j.1365-2621.2001.tb11323.x
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- Article
Effect of postmortem storage on titin and nebulin in pork and poultry light and dark muscles
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1599
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- Article
Effects of salt and pyrophosphate on the physical and chemical properties of beef muscle
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1258
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- Article
Factors affecting the palatability and shelf life of precooked, microwave-reheated beef roasts
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 31
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- Article
SDS-PAGE conditions for detection of titin and nebulin in tender andtough bovine muscles
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 509
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- Article
A sensory panel and chemical analysis of certain beef chuck muscles
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 876
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- Article
Effect of cathepsin on bovine myofibrils under different conditions of pH and temperature
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 769
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- Article
Effect of postmortem storage on degradation of the myofibrillar protein titin in bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1787
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- Article
Effects of postmortem storage and temperature on muscle protein degradation: Analysis by SDS gel electrophoresis
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 294
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- Article
CAF activity, calcium concentration, and the 30,000-Dalton componentof tough and tender bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 308, doi. 10.1111/j.1365-2621.1981.tb14593.x
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- Article
Effect of maturity and marbling on the myofibril fragmentation indexof bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1668
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- Article
Influence of electrical stimulation on certain characteristics of heavy-weight beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 911, doi. 10.1111/j.1365-2621.1979.tb08533.x
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- Article
Heat-induced changes in myofibrillar proteins of bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 22, doi. 10.1111/j.1365-2621.1979.tb09995.x
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- Article
Relationship of myofibril fragmentation index to certain chemical, physical, and sensory characteristics of bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 4, p. 1177
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- Article
Molecular changes in the salt-soluble myofibrillar proteins of bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 461
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- Article
Effects of postmortem storage conditions on myofibrillar ATPase activity of porcine red and white semitendinosus muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 17
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- Article
The 30,000-dalton component of tender bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1627
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- Article
Effects of Ca++ on changes in myofibrillar proteins of bovine skeletal muscles
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1621
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- Article
Relationship of myofibril fragmentation index to measures of beefsteak tenderness
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 506, doi. 10.1111/j.1365-2621.1977.tb01533.x
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- Article
Effect of postmortem storage and calcium activated factor on the myofibrillar proteins of bovine skeletal muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 117
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- Article
Scanning electron microscopy of bovine muscle. Effect of heating on ultrastructure
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1449
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- Article
Myofibril fragmentation and shear resistance of three bovine musclesduring postmortem storage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1036, doi. 10.1111/j.1365-2621.1976.tb14384.x
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- Article
Palatability and visual acceptance of dark, normal and pale colored porcine M. longissimus
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 628
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- Article
Microbiology of pale, dark and normal pork
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 111
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- Article
Relationship of tenderness measurements made by the Armour tenderometer to certain objective, subjective and organoleptic properties of bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 7, p. 1214
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- Article
MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 10. Effect of Internal Temperature and Carcass Maturity on Structure of Bovine Longissimus.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 110, doi. 10.1111/j.1365-2621.1971.tb02049.x
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- Article
Molecular Properties of Post-Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 390, doi. 10.1111/j.1365-2621.1967.tb09692.x
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- Article
Sensory and processing properties of cured semimenbranosus muscle from stress-susceptible pigs treated with porcine somatotropin
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- Journal of Animal Science, 1991, v. 69, n. 10, p. 4049
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- Article
Effect of porcine somatotropin, stress susceptibility, and final endpoint of cooking on the sensory, physical, and chemical properties of pork loin chops
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- Journal of Animal Science, 1991, v. 69, n. 7, p. 2865
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- Article
Histochemical and Palatability Properties of M. Longissimus from Stress-Susceptible Porcine Animals
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- Journal of Animal Science, 1975, v. 41, n. 6, p. 1600
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- Article
Effect of Degree of Marbling and Internal Temperature of Doneness onBeef Rib Steaks
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- Journal of Animal Science, 1973, v. 37, n. 2, p. 430
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- Article
Effect of Feeding Roasted Soybeans on Cured Pork Palatability
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- Journal of Animal Science, 1973, v. 37, n. 1, p. 49
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- Article