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| Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production - Carcass, meat, chemical and sensory characteristics | | Meat science |
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| The influence of ante-mortem treatment on relationship between pH and tenderness of beef | | Meat science |
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| Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds | | Meat science |
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| Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour | | Meat science |
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| Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines | | Meat science |
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| Antibiotic resistance in Lactococcus species from bovine milk: Presence of a mutated multidrug transporter mdt(A) gene in susceptible Lactococcus garvieae strains | | Veterinary microbiology |
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| Prototheca zopfii genotypes isolated from cow barns and bovine mastitis in Japan | | Veterinary microbiology |
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| Fine mapping of E(kp)-1, a locus associated with silkworm (Bombyx mori) proleg development | | Heredity |
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| Prevalence and characterization of Salmonella infantis isolates originating from different points of the broiler chicken-human food chain in Hungary | | International journal of food microbiology |
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| Grana Padano cheese whey starters: Microbial composition and strain distribution | | International journal of food microbiology |
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| Atherosclerotic lesion formation and triglyceride storage in obese apolipoprotein AI-deficient mice | | Journal of nutritional biochemistry |
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| Natural diversity of aminotransferases and dehydrogenase activity in a large collection of Lactococcus lactis strains | | International dairy journal |
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| Biosynthesis of gibberellic acid from milk permeate in repeated batch operation by a mutant Fusarium moniliforme cells immobilized on loofa sponge | | Bioresource technology |
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| Duration of dietary linseed feeding affects the intramuscular fat, muscle mass and fatty acid composition in pig muscle | | Livestock science |
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| Identification of a bovine mastitis Escherichia coli subset | | Veterinary microbiology |
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| Minimizing Fish Oil and Fish Meal with Plant-based Alternatives in Sunshine Bass Diets without Negatively Impacting Growth and Muscle Fatty Acid Profile | | Journal of the World Aquaculture Society |
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| Replacement of Fish Meal with Poultry By-product Meal as a Protein Source in Pond-raised Sunshine Bass, Morone chrysops [female symbol] x M. saxatlis [male symbol], Diets | | Journal of the World Aquaculture Society |
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| A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius | | International journal of food microbiology |
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| Growth and metabolites production by Penicillium brevicompactum in yoghurt | | International journal of food microbiology |
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| Meat quality of Moxotó and Canindé goats as affected by two levels of feeding | | Meat science |
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| Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat | | Meat science |
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| Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition | | Meat science |
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| The effect of interaction between genotype CAST/RsaI (calpastatin) and MYOG/MspI (myogenin) on carcass and meat quality in pigs free of RYR1 T allele | | Meat science |
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| Effect of gender and castration of females and slaughter weight on performance and carcass and meat quality of Iberian pigs reared under intensive management systems | | Meat science |
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| The use of various live animal measurements to predict carcass and meat quality in two divergent lamb breeds | | Meat science |
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| Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n =36 karyotype compared to those of phenotypically similar crossbreeds (2n =37 and 2n =38) raised under same farming conditions. 1. Carcass quantity and meat dressing | | Meat science |
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| Traceability of four European Protected Geographic Indication (PGI) beef products using Single Nucleotide Polymorphisms (SNP) and Bayesian statistics | | Meat science |
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| Southern Spain lamb types discrimination by using visible spectroscopy and basic physicochemical traits | | Meat science |
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| Simulation of giant fibre development in biopsy samples from pig longissimus muscle | | Meat science |
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| Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender | | Meat science |
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| Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality | | Meat science |
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| Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy | | Journal of food engineering |
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| Dietary tannins improve lamb meat colour stability | | Meat science |
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| Limousin myostatin F94L variant affects semitendinosus tenderness | | Meat science |
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| Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foals | | Meat science |
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| Effect of crossbreeding and gender on meat quality and fatty acid composition in pork | | Meat science |
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| Meat quality is associated with muscle metabolic status but not contractile myofiber type composition in premature pigs | | Meat science |
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| Use of pure glycerol in fattening heavy pigs | | Meat science |
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| Compared development of intermuscular and subcutaneous fat in carcass and primal cuts of growing pigs from 30 to 140kg body weight | | Meat science |
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| Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina | | Meat science |
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