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PDF) Effects of an onion by-product on bioactivity and safety markers in healthy rats
Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force - ScienceDirect
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PDF) Physiological indicators of stress and meat and carcass characteristics in tail bitten slaughter pigs
Determination of pKa values of basic new drug substances by CE - ScienceDirect
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Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature - ScienceDirect
Determination of pKa values of basic new drug substances by CE - ScienceDirect
Determination of pKa values of basic new drug substances by CE - ScienceDirect
The effect of cooling rate on beef tenderness: The significance of pH at 7 °C - ScienceDirect
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Fermentation of cereal, pseudo-cereal and legume materials with Propionibacterium freudenreichii and Levilactobacillus brevis for vitamin B12 fortification - ScienceDirect
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Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature - ScienceDirect
The effect of cooling rate on beef tenderness: The significance of pH at 7 °C - ScienceDirect
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In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii - ScienceDirect
