Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

meat quality; sensory and technological quality; serratus ventralis muscle; modeling; suckling cattle; immunohistology; pig; carcass; LC-MS/MS; calpain; sensorial and technological quality; on-line; infraspinatus muscle; statistical tools for meat quality prediction; malondialdehyde; skeletal muscle; chuck sale section; male and female turkeys; rearing managements; dry-cured belly; meat science; breeders; carcass characteristics; production systems; castration; muscle biochemistry; biomarker; monitoring; sample preparation; quality; bovine proteomics; h2afx; prediction; broilers; nutritional; phenol; shear force; beef performances; fetus; complexus muscle; near-infrared spectroscopy; phenotypic model; sensory acceptability; cull cow; trade-off; meat sensory properties; one-dimensional electrophoresis; rhomboideus muscle; boar taint; OMICs tools; pancetta; longissimus muscle; spectroscopy; carcass and meat qualities; finishing practices; pre-weaning period; grass-fed; nutritional quality; pasture; consumer; tenderness; predictive model; intramuscular fat; fattening period; rearing surveys; rearing practices; cows; young bulls; machine learning; breed; farm survey; beef quality; biological marker; Folin-Ciocalteu; decision trees; natural antioxidant; meat; color attributes; bovine; processed meat; meat rheological properties; growth period; muscle proteins; extracellular matrix; beef tenderness; farm-to-fork