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Filters: Author is Sayd, T. [Clear All Filters]
Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat. Food Chemistry. 2012;135:2238–2244. doi:10.1016/j.foodchem.2012.07.079..
Effects of a quantitative trait locus for muscle hypertrophy from Belgian Texel sheep on carcass conformation and muscularity. Journal of Animal Science. 2004;82:3128–3137.