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51
Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers
Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers
Hei-Ryeo Yoon | Sage Periodicals [ed.] | 1999
impresión
52
Influence of Breed, Slaughter Weight and Gender on Chemical Composition of Beef. Part 2. Fatty Acid Composition of Fat in Rib Samples
Influence of Breed, Slaughter Weight and Gender on Chemical Composition of Beef. Part 2. Fatty Acid Composition of Fat in Rib Samples
G. Hollo | AAAP | 2001
impresión
53
Application of RAPD Methods in Meat for Beef Breed Identification
Application of RAPD Methods in Meat for Beef Breed Identification
Y. H. Choy | AAAP | 2001
impresión
54
Animal Production and Applied Science : Evaluation of Beef Carcass and Palatability Traits and Prediction of Tenderness in a Cross of Bos Indicus Bos
Animal Production and Applied Science : Evaluation of Beef Carcass and Palatability Traits and Prediction of Tenderness in a Cross of Bos Indicus Bos
Jong Joo Kim | AAAP | 2001
impresión
55
Ruminant Nutrition and Forage Utilization : Influence of Breed, Slaughter Weight and Gender on Chemical of Beef. Part 1. Amino Acid Profile and Biolo
Ruminant Nutrition and Forage Utilization : Influence of Breed, Slaughter Weight and Gender on Chemical of Beef. Part 1. Amino Acid Profile and Biolo
G. Hollo | AAAP | 2001
impresión
56
Merchandising beef chucks : Complete Guide To Profitable Meat Management . Vol.4
Merchandising beef chucks : Complete Guide To Profitable Meat Management . Vol.4
Bowes, Clifford G. | Cahners Books | 1971
impresión
57
Meat quality, digestibility and deposition of fatty acids in growing-finishing pigs fed restricted, iso-energetic amounts of diets contatining either
Meat quality, digestibility and deposition of fatty acids in growing-finishing pigs fed restricted, iso-energetic amounts of diets contatining either
J. Mitchaothai | J. Mitchaothai | 2008
impresión
58
The Effect of Quality Grade and Muscle on Collagen Contents and Tenderness of Intramuscular Connective Tissue and Myofibrillar Protein for Hanwoo Bee
The Effect of Quality Grade and Muscle on Collagen Contents and Tenderness of Intramuscular Connective Tissue and Myofibrillar Protein for Hanwoo Bee
S. S. Moon | S. S. Moon | 2006
impresión
59
Effects of Synchronizing the Rate of Dietary Energy and Nitrogen Release on Ruminal Fermentation, Microbial Protein Synthesis, Blood Urea Nitrogen an
Effects of Synchronizing the Rate of Dietary Energy and Nitrogen Release on Ruminal Fermentation, Microbial Protein Synthesis, Blood Urea Nitrogen an
S. Chumpawadee | S. Chumpawadee | 2006
impresión
60
Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus
Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus
S. H. Cho | S. H. Cho | 2005
impresión
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