Keywords: کیفیت گوشت; Lambs; Neutral Detergent Fibre; meat quality; biohydrogenation; fatty acid; trans10-shift;
مقالات ISI کیفیت گوشت (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: کیفیت گوشت; Superchilling; Cooling rate; Weight loss; Meat quality; Infinite cylinder;
Keywords: کیفیت گوشت; Pig; Biopsy; Muscle fibre; Meat quality;
Keywords: کیفیت گوشت; Shear force; Stress; Lamb; Meat quality; Welfare;
Keywords: کیفیت گوشت; Fat; Feed efficiency; Lecithin; Meat quality; Pigs;
Keywords: کیفیت گوشت; Lambs; Linseed; Gender; Meat quality; Fatty acids;
Keywords: کیفیت گوشت; Light lamb; Slaughter age; Carcass traits; Meat quality;
Keywords: کیفیت گوشت; Meat quality; Antioxidant capacity; Corn silage; Production mode; Finishing cattle;
Keywords: کیفیت گوشت; Carcass trait; Finishing pig; Intramuscular fat; Meat quality; Muscle fiber; Ramie;
Keywords: کیفیت گوشت; carcass characteristics; finishing cattle; meat quality; wet brewers grain;
Keywords: کیفیت گوشت; Lamb; Meat color; Meat quality; Mutton; Slice shear force;
Keywords: کیفیت گوشت; Beef; Meat quality; Mycotoxin; Magnesium; Dark, firm and dry; Glycogen;
Keywords: کیفیت گوشت; European hare; Rabbit; Meat quality; Fatty acids;
Keywords: کیفیت گوشت; Rabbit; Genetic parameters; Growth traits; Carcass traits; Meat quality; Selection;
Keywords: کیفیت گوشت; pigs; conditioner; feed quality; meat quality; intestinal morphology;
Keywords: کیفیت گوشت; Volatile compounds; Meat quality; GC-olfactometry; Local pig breed; Lipid oxidation; Pork products;
Keywords: کیفیت گوشت; WGP; wine grape pomace; LD; longissimus dorsi; WBSF; Warner Bratzler shear force; ROS; reactive oxygen species; MDA; malondialdehyde; T-AOC; total antioxidant capacity; GPx4; glutathione peroxidase 4; Nrf2; Nuclear factor-like-2 factor; SOD; superoxide di
Keywords: کیفیت گوشت; NIR spectroscopy; Multi-target; Single-target; Meat quality; Machine learning;
Keywords: کیفیت گوشت; Guinea pigs; Carcass quality; Meat quality; Meat production;
Keywords: کیفیت گوشت; SPME-GCMS; Volatile compounds; Meat aroma; Modified atmosphere packaging; Meat quality;
Keywords: کیفیت گوشت; Flavonoid; Meat quality; Quercetin; Rabbit;
Keywords: کیفیت گوشت; Solar drying; Forced convection; Heat storage; Camel meat; Saharan environment; Meat quality;
Keywords: کیفیت گوشت; Cattle welfare assessment; Pre-slaughter stress; Meat quality; Assurance schemes; Abattoir;
Keywords: کیفیت گوشت; Lambs; Tail docking; Meat quality; Fatty acid composition;
Keywords: کیفیت گوشت; Aging time; Bos indicus; Meat quality; Shortwave infrared; Warner-bratzler shear force;
Keywords: کیفیت گوشت; Meat quality; Pig growth; Pig production; Swine; Systematic review;
Keywords: کیفیت گوشت; Quantitative phosphoproteomic; Caprine muscle; Meat quality; Rigor mortis;
Keywords: کیفیت گوشت; Pig stress; Corticosteroids; Pig genotypes; Transport; Slaughterhouse lairage time; Meat quality;
Keywords: کیفیت گوشت; Insect farming; Chicken; Local breed; Growth performance; Meat quality; Fatty acid profile;
Keywords: کیفیت گوشت; CTR; basal diet without supplementation; AMT; CTR + Avi-Mul Top; ADG; average daily gain; BW; body weight; ADFI; average daily feed intake; FCR; feed conversion ratio; WHC; water-holding capacity; Apo A-I; apolipoprotein A-I; Apo B; apolipoprotein B; HDL;
Keywords: کیفیت گوشت; Wine by-products; Lactating ewes; Meat quality; Intramuscular fat; ADF; acid detergent fibre; BH; biohydrogenation; CCW; cold carcass weight; CLA; conjugated linoleic acid; FA; fatty acid; FAME; fatty acid methyl ester; HCW; hot carcass weight; GP; grape
Keywords: کیفیت گوشت; Lambs; Rosemary; Essential oils; Meat quality; Fatty acids;
Keywords: کیفیت گوشت; SNP; Growth; Carcass quality; Meat quality; Lamb;
Keywords: کیفیت گوشت; Meat quality; Scattering; Absorption; Anisotropy factor; Double integrating spheres; Unscattered transmittance;
Keywords: کیفیت گوشت; Ferulago angulate; Performance; Meat quality; Fatty acids; Lambs;
Keywords: کیفیت گوشت; Tomato pomace; Lamb; Meat quality; Fatty acids; Antioxidants; Oxidative stability;
Keywords: کیفیت گوشت; UV-light; Essential oils; Non-thermal processing; E. coli; Goat meat; Meat quality;
Keywords: کیفیت گوشت; Rabbits; Free-range; Open air cages; Meat quality; Antioxidant capacity;
Keywords: کیفیت گوشت; Beef cattle; Fatty acid profile; Feedlot; Glycerin; Meat quality; Virginiamycin;
Keywords: کیفیت گوشت; Rabbit farming; Rabbit meat; Meat quality; Value-added meat; Meat labelling; Communication;
Keywords: کیفیت گوشت; Sensory evaluation; Consumer responses; Meat quality;
Keywords: کیفیت گوشت; Lecithin; l-Carnitine; Meat quality; Fatty acid composition; Lipid-metabolic gene expression;
Keywords: کیفیت گوشت; Cattle welfare indicators; Voluntary monitoring systems; Pre-slaughter stress; Meat quality; Abattoir;
Keywords: کیفیت گوشت; Sugar cane extract; Feed additive; Meat quality; Oxidative stability; Finishing pigs;
Keywords: کیفیت گوشت; Lamb; Breed; Fattening; Muscle fibers; Meat quality;
Keywords: کیفیت گوشت; Donkey meat; Artificial suckling; Slaughter age; Meat quality; Rheological parameters;
Keywords: کیفیت گوشت; Carbon monoxide; Colour; Pretreatment; Beef; Modified atmosphere packaging; Meat quality;
Keywords: کیفیت گوشت; Immunocastration; Performance; Meat quality; Beef;
Keywords: کیفیت گوشت; Tartary buckwheat; Oxidative stress; Meat quality; Water holding capacity; Antioxidation; Lambs;
Keywords: کیفیت گوشت; Carnosine; Longissimus thoracis muscle; Meat quality; Pig; SNP;