Ejemplares similares: Effect of calcium chloride marination on bovine Cutaneus trunci muscle
- Palmitoleic acid reduces intramuscular lipid and restores insulin sensitivity in obese sheep
- Efecto de la castración sobre el tipo de fibra muscular en bovinos macho Brangus.
- Cocción sous vide en el músculo semitendinosus de vaca de refugo: evaluación de los parámetros oxidativos y microbiológicos
- Pampas fox (Lycalopex gymnocercus) new intermediate host of Sarcocystis svanai (Apicomplexa: Sarcocystidae)
- Late-gestation protein restriction negatively impacts muscle growth and glucose regulation in steer progeny
- Enrichment of myofibrillar proteins from beef muscle by a simple sequential method
Autor: Gonzalez, Claudia Beatriz
- Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity
- Bioeconomía del Norte Argentino: situación actual, potencialidades y futuros posibles. Síntesis para tomadores de decisiones
- Enrichment of myofibrillar proteins from beef muscle by a simple sequential method
- Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
- The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
- Effect of calcium chloride marination on bovine Cutaneus trunci muscle