Stunning, meat characterization and technology of cull rabbits
Inclusion of Vegetable oil in diets of beef cattle finished at feedlot: Performanc...
COOLING TIME ON THE CHEMICAL COMPOSITION AND LIPID OXIDATION RATE OF THE MAIN MEAT...
Beef carcass electrical stimulation: a zymographic approach for evaluate tenderiza...
Multi-omics data integration at the lipidome, proteome and metabolome level to eva...
Injective behavior under heat stress, carcass and meat characteristics of lambs fe...