Predictive value of the Pectoralis muscle on the color of veal = Valeur du muscle Pectoralis comme critère de prévision de la couleur de la viande de veauPOMMIER, S. A.Canadian Institute of Food Science and Technology journal. 1988, Vol 21, Num 4, pp 438-440, issn 0315-5463Article

Determination and evaluation of the parameters affecting the choice of veal meat of the Ternera de Aliste quality appellationSEVERIANO-PEREZ, P; VIVAR-QUINTANA, A. M; REVILLA, I et al.Meat science. 2006, Vol 73, Num 3, pp 491-497, issn 0309-1740, 7 p.Article

Relationships between muscle type and some traits influencing veal colourGUIGNOT, F; QUILICHINI, Y; RENERRE, M et al.Journal of the science of food and agriculture. 1992, Vol 58, Num 4, pp 523-529, issn 0022-5142Article

Etude du déterminisme de la couleur de la viande bovine = Determinism of beef colorBERGER, Jean-Albin.1985, 54 p.Report

Métabolisme lipidique et qualité des acides gras de la viande chez le veau préruminant = Lipid content of veal meat lipid metabolism and fatty acid quality in veal from preruminant calvesBAUCHART, D; DURAND, D; GRUFFAT, D et al.Viandes et produits carnés (Aubière). 2006, Vol 25, Num 6, issn 0241-0389, 196-205, 229, 230 [12 p.]Article

Effect of duration of feed withdrawal and transportation time on muscle characteristics and quality in Friesian-Holstein calvesFERNANDEZ, X; MONIN, G; CULIOLI, L et al.Journal of animal science. 1996, Vol 74, Num 7, pp 1576-1583, issn 0021-8812Article

Maturation de la viande de veau. Evolution des qualités organoleptiques de 3 types de muscle de veau au cours de la maturation = Maturation of veal meat. Evolution of the organoleptic qualities of 3 types of veal muscle during maturationLOUISFERT, S.Viandes et produits carnés (Aubière). 1993, Vol 14, Num 1, pp 15-19, issn 0241-0389Article

Effect of weaning status on animal performance and meat quality of Rubia Gallega calvesBISPO, Esperanza; MONSERRAT, Lorenzo; GONZALEZ, Laura et al.Meat science. 2010, Vol 86, Num 3, pp 832-838, issn 0309-1740, 7 p.Article

Influence des conditions de pré-abattage sur la qualité des carcasses et des viandes de veau = The influence of pre-slaughter conditions on the quality of veal carcasses and meatsLEGRAND, I; FERNANDEZ, X.Viandes et produits carnés (Aubière). 1997, Vol 18, Num 2, pp 105-113, issn 0241-0389, 128 [10 p.]Article

Characterization of the increase in paleness of milk-fed veal during refrigerated storagePOMMIER, S. A.Journal of food science. 1991, Vol 56, Num 5, pp 1455-1456, issn 0022-1147Article

Restraining and neck cutting or stunning and neck cutting of veal calvesLAMBOOIJ, E; DER WERF, J. T. N. Van; REIMERT, H. G. M et al.Meat science. 2012, Vol 91, Num 1, pp 22-28, issn 0309-1740, 7 p.Article

A high-throughput analytical method for determination of aminoglycosides in veal tissues by liquid chromatography/ tandem mass spectrometry with automated cleanupBABIN, Yves; FORTIER, Serge.Journal of AOAC International. 2007, Vol 90, Num 5, pp 1418-1426, issn 1060-3271, 9 p.Article

Effects on quality attributes of commercial veal pieces under different ageing treatmentsMORENO, Teresa; PEREZ, Nuria; OLIETE, Bonastre et al.International journal of food science & technology. 2007, Vol 42, Num 3, pp 373-379, issn 0950-5423, 7 p.Article

Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the Ternera de Aliste Quality LabelREVILLA, I; VIVAR-QUINTANA, A. M.Meat science. 2006, Vol 73, Num 2, pp 189-195, issn 0309-1740, 7 p.Article

Objectiver la mesure de la couleur = Veal. Objective colour measurementDENOYELLE, C; BERNY, F.Viandes et produits carnés (Aubière). 1998, Vol 19, Num 4, pp 169-173, issn 0241-0389, 190 [6 p.]Article

Effects of breed type and accelerated fat removal on subprimal yields and carcass valuesMILLER, M. F; RAMSEY, C. B; CLABORN, S. W et al.Journal of animal science. 1995, Vol 73, Num 4, pp 1055-1063, issn 0021-8812Article

Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systemsRIPOLL, G; ALBERTI, P; CASASUS, I et al.Meat science. 2013, Vol 93, Num 2, pp 336-343, issn 0309-1740, 8 p.Article

Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and 18:1 cis and trans isomersBISPO, Esperanza; MORENO, Teresa; LATORRE, Alicia et al.Meat science. 2010, Vol 86, Num 2, pp 357-363, issn 0309-1740, 7 p.Article

Retail yield and fabrication times for veal as influenced by purchasing options and merchandising stylesMCNEILL, M. S; GRIFFIN, D. B; DOCKERTY, T. R et al.Journal of animal science. 1998, Vol 76, Num 6, pp 1613-1620, issn 0021-8812Article

Contribution à l'étude des modifications de la prostate provoquées par certains anabolisants (acétate de trenbolone, zéranol, 17 bêta oestradiol) chez le veau = Contribution to the study of prostatic changes induced by some anabolic agents (trenbolon acetate, zeranol, 17β-estradiol) in calvesMADOUI, Abdelmadjid; CANDAU, Dir. thèse.1986, 113 pThesis

Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue = Influence de la chaleur et des conservateurs dans la saumure sur les résidus de sulfaméthazine, chloramphénicol et cyromazine dans les tissus musculairesEPSTEIN, R. L; RANDECKER, V; CORRAO, P et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 5, pp 1009-1012, issn 0021-8561Article

Thermal Inactivation of Escherichia coli O157:H7 and Non-O157 Shiga Toxin-Producing Escherichia coli Cells in Mechanically Tenderized VealLUCHANSKY, John B; PORTO-FETT, Anna C. S; SHOYER, Bradley A et al.Journal of food protection. 2014, Vol 77, Num 7, pp 1201-1206, issn 0362-028X, 6 p.Article

Influence of dietary selenium and vitamin E on quality of vealSKRIVANOVA, E; MAROUNEK, M; DE SMET, S et al.Meat science. 2007, Vol 76, Num 3, pp 495-500, issn 0309-1740, 6 p.Article

Relationships between post-mortem pH changes and some traits of sensory quality in vealGUIGNOT, F; TOURAILLE, C; OUALI, A et al.Meat science. 1994, Vol 37, Num 3, pp 315-325, issn 0309-1740Article

Use of species-specific antisera to adrenal heat-stable antigens for the identification of raw and cooked meats by agar gel diffusion and counter immunoelectrophoretic techniques = Utilisation d'antiséra spécifiques contre des antigènes thermostables des surrénales pour l'identification des viandes crues ou cuites par des techniques de diffusion en gel de gélose ou à compteur immunoélectrophorétiqueSHERIKAR, A. T; KHOT, J. B; JAYARAO, B. M et al.Journal of the science of food and agriculture. 1988, Vol 44, Num 1, pp 63-73, issn 0022-5142Article