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CNKI期刊论文0611(2)
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在“
Elsevier电子期刊
”中,
命中:
56
条,耗时:小于0.01 秒
在所有数据库中总计命中:
710
条
1.
Sire carcass breedi
n
g values affect body compositio
n
i
n
lambs ‿2. Effects o
n
fat a
n
d bo
n
e weight a
n
d their distributio
n
withi
n
the carcass as measured by computed tomography
作者:
F. A
n
derso
n
;
F.A
n
derso
n
@murdoch.edu.au" class="auth_mail" title="E-mail the correspo
n
di
n
g author
;
A. Williams
;
L. Pa
nn
ier
;
D.W.
Pethick
;
G.E. Gard
n
er
关键词:
Lamb
;
Fat
;
Bo
n
e
;
Breedi
n
g value
;
Computed tomography
刊名:Meat Scie
n
ce
出版年:2016
2.
A
n
i
n
depe
n
de
n
t validatio
n
associatio
n
study of carcass quality, shear force, i
n
tramuscular fat perce
n
tage a
n
d omega-3 polyu
n
saturated fatty acid co
n
te
n
t with ge
n
e markers i
n
Australia
n
lamb
作者:
Matthew I. K
n
ight
;
Ha
n
s D. Daetwyler
;
Be
n
J. Hayes
;
Matthew J. Hayde
n
;
Alex J. Ball
;
David W.
Pethick
;
Matthew B. McDo
n
agh
关键词:
I
n
depe
n
de
n
t validatio
n
associatio
n
study
;
Carcass quality
;
Shear force
;
I
n
tramuscular fat perce
n
tage
;
Omega-3 polyu
n
saturated fatty acids
;
CAP
N
a
n
d CAST
刊名:Meat Scie
n
ce
出版年:February, 2014
3.
Factors affecti
n
g the colour of lamb meat from the lo
n
gissimus muscle duri
n
g display: The i
n
flue
n
ce of muscle weight a
n
d muscle oxidative capacity
作者:
H.B. Cal
n
a
n
;
R.H. Jacob
;
D.W.
Pethick
;
G.E. Gard
n
er
关键词:
Colour
;
Lamb
;
Muscle oxidative capacity
;
Ge
n
otype
刊名:Meat Scie
n
ce
出版年:February, 2014
4.
Selectio
n
for lea
n
meat yield i
n
lambs reduces i
n
dicators of oxidative metabolism i
n
the lo
n
gissimus muscle
作者:
K.R. Kelma
n
;
L. Pa
nn
ier
;
D.W.
Pethick
;
G.E. Gard
n
er
关键词:
Oxidative
;
Isocitrate dehydroge
n
ase
;
Myoglobi
n
;
Lamb
;
Breedi
n
g value
刊名:Meat Scie
n
ce
出版年:February, 2014
5.
A
n
imal factors affecti
n
g the meat quality of Australia
n
lamb meat
作者:
R.H. Jacob
;
D.W.
Pethick
关键词:
Lamb
;
Eati
n
g quality
;
Huma
n
health
;
Colour
;
pH
;
Flavour
刊名:Meat Scie
n
ce
出版年:February, 2014
6.
Tra
n
slati
n
g scie
n
ce i
n
to the
n
ext ge
n
eratio
n
meat quality program for Australia
n
lamb
作者:
D.W.
Pethick
;
A.J. Ball
;
R.G. Ba
n
ks
;
G.E. Gard
n
er
;
J.B. Rowe
;
R.H. Jacob
关键词:
Lamb
;
Lea
n
meat yield
;
Eati
n
g quality
;
Huma
n
health
;
Colour
;
Odour
刊名:Meat Scie
n
ce
出版年:February, 2014
7.
Ge
n
etic parameters for meat quality traits of Australia
n
lamb meat
作者:
S.I. Mortimer
;
J.H.J. va
n
der Werf
;
R.H. Jacob
;
D.L. Hopki
n
s
;
L. Pa
nn
ier
;
K.L. Pearce
;
G.E. Gard
n
er
;
R.D. War
n
er
;
G.H. Geesi
n
k
;
J.E. Hocki
n
g Edwards
;
E.
N
. Po
nn
ampalam
;
A.J. Ball
;
A.R. Gilmour
;
D.W.
Pethick
关键词:
I
n
tramuscular fat
;
Lamb
;
Te
n
der
n
ess
;
Meat colour
;
Mi
n
erals co
n
te
n
t
;
Fatty acid compositio
n
刊名:Meat Scie
n
ce
出版年:February, 2014
8.
Sources of variatio
n
of health claimable lo
n
g chai
n
omega-3 fatty acids i
n
meat from Australia
n
lamb slaughtered at similar weights
作者:
Eric
N
. Po
nn
ampalam
;
Kym L. Butler
;
Kelly M. Pearce
;
Suza
nn
e I. Mortimer
;
David W.
Pethick
;
Alex J. Ball
;
David L. Hopki
n
s
关键词:
E
n
viro
n
me
n
t
;
Ge
n
otype
;
Lamb
;
Lo
n
g chai
n
omega-3 fatty acids
;
Sources of variatio
n
;
Meat
刊名:Meat Scie
n
ce
出版年:February, 2014
9.
Health be
n
eficial lo
n
g chai
n
omega-3 fatty acid levels i
n
Australia
n
lamb ma
n
aged u
n
der exte
n
sive fi
n
ishi
n
g systems
作者:
Eric
N
. Po
nn
ampalam
;
Kym L. Butler
;
Robi
n
H. Jacob
;
David W.
Pethick
;
Alex J. Ball
;
Ja
n
elle E. Hocki
n
g Edwards
;
Geert Geesi
n
k
;
David L. Hopki
n
s
关键词:
Lamb productio
n
;
Meat
;
Dietary backgrou
n
d
;
Lo
n
g chai
n
omega-3 fatty acids
刊名:Meat Scie
n
ce
出版年:February, 2014
10.
Associatio
n
s of ge
n
etic a
n
d
n
o
n
-ge
n
etic factors with co
n
ce
n
tratio
n
s of iro
n
a
n
d zi
n
c i
n
the lo
n
gissimus muscle of lamb
作者:
L. Pa
nn
ier
;
D.W.
Pethick
;
M.D. Boyce
;
A.J. Ball
;
R.H. Jacob
;
G.E. Gard
n
er
关键词:
Lamb
;
Iro
n
;
Zi
n
c
;
Huma
n
n
utritio
n
;
Aerobicity
;
Slaughter age
刊名:Meat Scie
n
ce
出版年:February, 2014
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