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Contribution à l'étude des répercussions éventuelles de l'ingestion d'acide sorbique sur la nutritionLANTEAUME, M. T; BANNER, C; QUENTRIC, Y et al.Médecine et nutrition. 1988, Vol 24, Num 1, pp 37-42, issn 0398-7604Article

A deadly aversion to porkFOURNIER, Pierre-Edouard; THUNY, Franck; GRISOLI, Dominique et al.Lancet (British edition). 2011, Vol 377, Num 9776, issn 0140-6736, p. 1542Article

Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authenticationAIDA, A. A; CHE MAN, Y. B; WONG, C. M. V. L et al.Meat science. 2005, Vol 69, Num 1, pp 47-52, issn 0309-1740, 6 p.Article

Kondensationsbrühung beim Schwein: ein praktikables Verfahren. I: Brüheffekt und Oberflächenkeimgehalt = Pig scalding using a condensation method : is it a practible one? 1. Scalding effect and surface bacterial countWOLTERSDORF, W; MINTZLAFF, H.-J.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 9, pp 1077-1081, issn 0015-363X, 1127 [6 p.]Article

Effect of blast chilling on the bacterial quality and case life of pork = Effet de la réfrigération par ventilation sur la qualité bactériologique et la durée de conservation de la viande de porcGREER, G. G; DILTS, B. D.Canadian Institute of Food Science and Technology journal. 1987, Vol 20, Num 2, pp 94-97, issn 0315-5463Article

Changes in Thiamin Contents in Porcine Muscles and Liver during GrowthSASAKI, Keisuke; CHIKUNI, Koichi; NAKAJIMA, Ikuyo et al.Bioscience, biotechnology, and biochemistry. 2009, Vol 73, Num 1, pp 177-179, issn 0916-8451, 3 p.Article

Application of pork fat diacylglycerols in meat emulsionsMIKLOS, Rikke; XUEBING XU; LAMETSCH, René et al.Meat science. 2011, Vol 87, Num 3, pp 202-205, issn 0309-1740, 4 p.Article

Effects of preslaughter management on the quality of carcasses from porcine stress syndrome heterozygous market hogsSTALDER, K. J; MAYA, J; CHRISTIAN, L. L et al.Journal of animal science. 1998, Vol 76, Num 9, pp 2435-2443, issn 0021-8812Conference Paper

Color measurements on pork and veal carcasses by fiber optic spectrophotometry = Mesure de la couleur des carcasses de porc et de veau par spectrophotométrie à fibre optiqueSWATLAND, H. J.Canadian Institute of Food Science and Technology journal. 1986, Vol 19, Num 4, pp 170-173, issn 0315-5463Article

Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheepBOVOLENTA, Stefano; BOSCOLO, Daria; DOVIER, Simonetta et al.Meat science. 2008, Vol 80, Num 3, pp 771-779, issn 0309-1740, 9 p.Article

Determination and depletion of residues of carbadox, tylosin, and virginiamycin in kidney, liver, and muscle of pigs in feeding experiments = Dosage et disparition des résidus de carbadox, tylosine et virginiamycine dans les rognons, le foie et les muscles de porcs en cours d'essais nutritionnelsLAURIDSEN, M. G; LUND, C; JACOBSEN, M et al.Journal - Association of official analytical chemists. 1988, Vol 71, Num 5, pp 921-925, issn 0004-5756Article

The effects of spray chilling pork carcasses on the shrinkage and quality of pork = Effet de la réfrigération par aspersion de carcasses de porc sur la rétraction au froid et la qualité de la viande de porcJONES, S. D. M; MURRAY, A. C; ROBERTSON, W. M et al.Canadian Institute of Food Science and Technology journal. 1988, Vol 21, Num 1, pp 102-105, issn 0315-5463Article

Effects of regular moving and handling on the behavioral and physiological responses of pigs to preslaughter treatment and consequences for subsequent meat qualityGEVERINK, N. A; KAPPERS, A; VAN DE BURGWAL, J. A et al.Journal of animal science. 1998, Vol 76, Num 8, pp 2080-2085, issn 0021-8812Article

Massive spontaneous superovulation in a sexually mature pigHUNTER, R. H. F.European journal of obstetrics, gynecology, and reproductive biology. 1985, Vol 19, Num 4, pp 261-266, issn 0301-2115Article

Effects of water availability on plasma protein and sodium concentration, haematocrit and plasma osmolality in the pigSTEPHENS, D. B.Quarterly journal of experimental physiology (1981). 1985, Vol 70, Num 3, pp 389-401, issn 0144-8757Article

La carte proteomique : Un outil pour la determination de marqueurs des qualites de la viande de porcKWASIBORSKI, A; SAYD, T; CHAMBON, C et al.Viandes et produits carnés (Aubière). 2006, pp 237-238, issn 0241-0389, 2 p., HSConference Paper

Short-term feeding strategies and pork qualityGEESINK, G. H; VAN BUREN, R. G. C; SAVENIJE, B et al.Meat science. 2004, Vol 67, Num 1, pp 1-6, issn 0309-1740, 6 p.Article

Kinetics of 14C-furazolidone in piglets upon oral administration during 10 days and its interaction with tissue macro-molecules = Cinétique d'accumulation de furazolidone marquée au C14 dans les tissus de porcelets, au cours d'une administration orale durant 10 jours, et interaction avec les macromolécules des tissusVROOMEN, L. H. M; BERGHMANS, M. C. J; VAN LEEUWEN, P et al.Food additives and contaminants. 1986, Vol 3, Num 4, pp 331-346, issn 0265-203XArticle

Characterization of striping in fresh, enhanced pork loinsGOADING, J. P; HOLMER, S. F; CARR, S. N et al.Meat science. 2009, Vol 81, Num 2, pp 364-371, issn 0309-1740, 8 p.Article

Les valeurs nutritionnelles de la viande de porc : Analyses sur 9 pieces uvcVAUTIER, A.Viandes et produits carnés (Aubière). 2006, pp 81-82, issn 0241-0389, 2 p., HSConference Paper

Digestibilidad in vivo de la manteca de cerdo sobrecalentada = Digestibilité, in vivo, de saindoux surchauffé = In vitro digestibility of overheated lardJIMENEZ, S; RODRIGUEZ SUAREZ, A; VIDAUD CANDEBAT, Z et al.Grasas y aceites (Sevilla). 1986, Vol 37, Num 4, pp 194-196, issn 0017-3495Article

Les valeurs nutritionnelles de la viande de porc : analyses sur 9 pièces UVC = The nutritional value of pork : detailed analysis on 9 sale-unit cutsVAUTIER, Antoine.Techni porc. 2006, Vol 29, Num 5, issn 0181-6764, 2, 19-22 [5 p.]Article

Some parameters involved in production of Zousoon : a semi-dry, long fibered pork productCHANG, S. F; HUANG, T. C; PEARSON, A. M et al.Meat science. 1991, Vol 30, Num 4, pp 303-325, issn 0309-1740Article

Fate of propyl gallate and diphosphatidylethanolamine in lard during autoxidation at 120 degrees C = Evolution du gallate de propyle et de la diphosphatidyléthanolamine dans le saindoux au cours de l'autoxydation à 120 degrés CDZIEDZIC, S. Z; ROBINSON, J. L; HUDSON, B. J. F et al.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 6, pp 1027-1029, issn 0021-8561Article

Résidus dans la viande de porc : Résultats des plans français de 2001 à 2004 = Residues in pork meat : Results of French initiatives between 2001 and 2004MIRCOVICH, C; BOZEC, A.Viandes et produits carnés (Aubière). 2006, Vol 25, Num 1, issn 0241-0389, 3-6, 26-27 [6 p.]Article

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