Stunning, meat characterization and technology of cull rabbits
Study of the lipid profile of burgers produced with beef from cattle fed different...
Ageing effects over longissimus and triceps brachii quality of Nellore steers fini...
COOLING TIME ON THE CHEMICAL COMPOSITION AND LIPID OXIDATION RATE OF THE MAIN MEAT...
Qualitative characteristics of meat broilers from different systems of creation
Physical, chemical, sensory and histological characterization of breast meat from ...
Incorporation of omega-3 into erythrocytes and its prevalence in non-alcoholic fat...