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| - wetenschappelijk artikel (nl)
- наукова стаття, опублікована в листопаді 1997 (uk)
- im November 1997 veröffentlichter wissenschaftlicher Artikel (de)
- scientific article published on 01 November 1997 (en)
- artículu científicu espublizáu en payares de 1997 (ast)
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| - K Lundström
- A C Enfält
- I Hansson
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| - Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs (en)
- Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs (nl)
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| skos:prefLabel
| - Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs (en)
- Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs (nl)
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| name
| - Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs (en)
- Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs (nl)
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| title
| - Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs (en)
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| is cites work
of | - Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene
- Factors of significance for pork quality-a review
- The influence of the PRKAG3 mutation on glycogen, enzyme activities and fibre types in different skeletal muscles of exercise trained pigs
- Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs
- Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity
- The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork
- PASE: a novel method for functional prediction of amino acid substitutions based on physicochemical properties
- Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics
- A second mutant allele (V199I) at the PRKAG3 (RN) locus- I. Effect on technological meat quality of pork loin.
- Muscle lipids, vitamins E and A, and lipid oxidation as affected by diet and RN genotype in female and castrated male Hampshire crossbreed pigs.
- A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin
- Testing for the RN(-) gene in retail pork chops
- Relationship between RN(-) genotype and drip loss in meat from Danish pigs.
- Animal Models to Study AMPK.
- Effects of RN genotype and silage feed on fat content and fatty acid composition of fresh and cooked pork loin
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