CrossRef Text and Data Mining
Result of CrossRef Text and Data Mining Search is the related articles with entitled article. If you click link1 or link2 you will be able to reach the full text site of selected articles; however, some links do not show the full text immediately at now. If you click CrossRef Text and Data Mining Download icon, you will be able to get whole list of articles from literature included in CrossRef Text and Data Mining.
Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs
Jin Hyoung Cho, Ra Ham Lee, Young-Joo Jeon, Seon-Min Park, Jae-Cheon Shin, Seok-Ho Kim, Jin Young Jeong, Hyun-sung Kang, Nag-Jin Choi, Kang Seok Seo, Young Sik Cho, MinSeok S. Kim, Sungho Ko, Jae-Min Seo, Seung-Youp Lee, Jung-Hyun Shim, Jung-Il Chae
Asian-Australas J Anim Sci. 2016;29(11):1653-1663.   Published online March 30, 2016

Excel Download

Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality
Meat Science. 1991;29(4):295-307   Crossref logo
Link1 Link2

Changes affecting the Longissimus dorsi, Triceps brachii caput longum and Rectus femoris muscles of young Friesian bulls during meat ageing
Meat Science. 1996;43(3-4):335-344   Crossref logo
Link1 Link2

Cold-shortening toughness in excised pork M. Longissimus dorsi
Meat Science. 1985;13(1):19-32   Crossref logo
Link1 Link2

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi
Meat Science. 2005;69(4):749-756   Crossref logo
Link1 Link2

Elastin in bovine Semitendinosus and Longissimus dorsi muscles
Meat Science. 1986;17(4):293-312   Crossref logo
Link1 Link2

Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs
Meat Science. 2005;70(2):307-317   Crossref logo
Link1 Link2

Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscles
Meat Science. 1991;29(4):323-334   Crossref logo
Link1 Link2

Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits
Meat Science. 2009;83(4):744-751   Crossref logo
Link1 Link2

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality
Meat Science. 2013;95(3):679-687   Crossref logo
Link1 Link2

Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc
Meat Science. 2003;64(1):35-42   Crossref logo
Link1 Link2