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Astruc, T.
222
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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
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/..
?
5
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/..
?
6
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/..
?
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..
1-15