E-LIB Suche - Ergebnisse für: Astruc, T.

1

Review: Quality of animal-source foods:

Prache, S. ; Adamiec, C. ; Astruc, T....
Animal. 16 (2022) - p. 100376 , 2022

Link: https://doi.org/10.1016/..

2

Characterization of Longissimus thoracis, Semitendinosus an..:

Realini, C.E. ; Vénien, A. ; Gou, P....
Meat Science. 94 (2013) 3 - p. 408-416 , 2013

Link: https://doi.org/10.1016/..

3

Kinetics of protein physicochemical changes induced by heat..:

Promeyrat, A. ; Daudin, J.D. ; Astruc, T...
Food Chemistry. 138 (2013) 4 - p. 2283-2290 , 2013

Link: https://doi.org/10.1016/..

4

Combined effect of meat composition and heating parameters ..:

Promeyrat, Aurelie ; Le Louët, Laure ; Kondjoyan, A....
Procedia Food Science. 1 (2011) - p. 1118-1125 , 2011

Link: https://doi.org/10.1016/..

5

The fusion of lipid droplets is involved in fat loss during..:

Théron, L. ; Astruc, T. ; Bouillier-Oudot, M....
Meat Science. 89 (2011) 4 - p. 377-383 , 2011

Link: https://doi.org/10.1016/..

6

Characterization of protein aggregates following a heating ..:

Kajak-Siemaszko, K. ; Aubry, L. ; Peyrin, F....
Food Research International. 44 (2011) 10 - p. 3160-3166 , 2011

Link: https://doi.org/10.1016/..

7

Lack of effects of hyperkalemia on the metabolism of normox..:

Astruc, T. ; Bielicki, G. ; Donnat, J.P....
Meat Science. 67 (2004) 1 - p. 15-18 , 2004

Link: https://doi.org/10.1016/..

8

Effects of the rate of muscle post mortem pH fall on the te..:

Fernandez, X. ; Santé, V. ; Baeza, E....
British Poultry Science. 43 (2002) 2 - p. 245-252 , 2002

Link: https://doi.org/10.1080/..

9

Effects of halothane genotype and pre-slaughter treatment o..:

Fernandez, X. ; Neyraud, E. ; Astruc, T..
Meat Science. 62 (2002) 4 - p. 429-437 , 2002

Link: https://doi.org/10.1016/..

10

Temperature and catecholamine effects on metabolism of perf..:

Astruc, T ; Talmant, A ; Fernandez, X.
Meat Science. 60 (2002) 3 - p. 287-293 , 2002

Link: https://doi.org/10.1016/..

11

Post mortem muscle metabolism and meat quality in three gen..:

Fernandez, X. ; Sante, V. ; Baeza, E....
British Poultry Science. 42 (2001) 4 - p. 462-469 , 2001

Link: https://doi.org/10.1080/..

12

Effect of Stunning Current Frequency on Carcass Downgrading..:

Sante, V. ; Le Pottier, G. ; Astruc, T...
Poultry Science. 79 (2000) 8 - p. 1208-1214 , 2000

Link: https://doi.org/10.1093/..

13

Effects of high-intensity high-frequency ultrasound on agei..:

Got, F ; Culioli, J ; Berge, P...
Meat Science. 51 (1999) 1 - p. 35-42 , 1999

Link: https://doi.org/10.1016/..

14

Estimation of the muscle to bone ratio of the bovine pelvic..:

Laville, E. ; Astruc, T. ; Martin, V..
Meat Science. 41 (1995) 3 - p. 345-355 , 1995

Link: https://doi.org/10.1016/..

15

How muscle structure and composition determine meat quality..:

LISTRAT, A ; LEBRET, B ; LOUVEAU, I...
https://productions-animales.org/article/view/3020/9793. , 2015

Link: https://productions-anim..