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37篇 您的检索式：作者名="Remignon H"

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	题名	作者	年代	出处	被引量
1	Modifications of glycolyzing enzymes induce a lowest meat quality in turkey 显示文摘	Molette C Remignon H Babile R	2005	Poultry Science2005，84，：	1
2	Current advances in proteomie analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babiler R	2006	World''s Poultry Science Journal2006，62，：	1
3	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babiler R	2006	World Poultry Sci J2006，62，：	1
4	Selec-tion for rapid growth increases the number and the size of musclefibres without changing their typing in chickens显示文摘	REMIGNON H GARDAHAUT M F MARCHE G	1995	J Muscle ResCell Motil1995，16，2：	1
5	Selectionfor rapid growth increases the number and the size of muscle fi bres without changing their typing in chickens显示文摘	Remignon H Remignon H Gardahaut M F	1995	J MuscleRes Cell Motil1995，16，2：	1
6	Selection for rapid growth increases the number and the size of muscles fibres without changing their typing in chickens显示文摘	Remignon H Gardahaut M F Marche G	1995	Muscle Res Cell Moth1995，16，：	1
7	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babile R	2006	World''s Poultry Science Journal2006，62，1：	1
8	Effects of divergent selection for body weight on three skeletal muscles characteristics in the chicken 显示文摘	REMIGNON H LEFAUCHEUR L BLUM J	1994	British Poultry Science1994，35，1：	1
9	Current ad- vances in proteomic analysis and its use for the resolution of poultry meat quality problems 显示文摘	Remignon H Molette C Babile R	2006	World''s Poultry Science Journal2006，62，1：	1
10	Cur-rent advances in proteomic analysis and its use for theresolution of poultry meat quality problems 显示文摘	REMIGNON H MOLETTE C BABILE R	2006	World ’ s Poultry Science Journal2006，62，1：	1
11	Selection for rapid growth increases the number and the size of muscles fibres without changing their typing in chickens显示文摘	Remignon H Gardahaut M F Marche G	1995	J Muscle Res Cell Motil1995，，16：	1
12	Modifications of glycolyzing enzymes induce a lowest meat quality in turkey 显示文摘	Molette C Remignon H and Babile R	2005	Poultry Science2005，84，：	1
13	Selection for rapid growth increases the number and the size of muscle fibres without changing their typing in chickens 显示文摘	REMIGNON H GARDAHAUT M MARCHE G	1995	Journal of Muscle Research & Cell Motility1995，16，2：	1
14	Modification of glycolyzing enzymes lowers meat quality of turkey显示文摘	MOLETTE C REMIGNON H BABILE R	2005	Poultry Science2005，84，1：	1
15	Broiler meat quality effect: of selection for increased carcass quality and estimates of genetic parameters显示文摘	LE BIHAN-DUVAL E MILLET N REMIGNON H	1999	Poultry Science1999，78，6：	1
16	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	REMIGNON H MOLETTE C BABILER R	2006	Worlds Poultry Science Journal2006，62，1：	1
17	Selection for rapid growth increases the number and the size of muscles fibres without changing their typing inchickens显示文摘	REMIGNON H GARDAHAUT M F MARCHE G	1995	J Muscle Res Cell Motil1995，16，：	1
18	Influence of increasing breast meat yield on muscle histology and meat quality in the chicken显示文摘	Remignon H Desrosier V Marche G	1996	Reprod Nutri Dev1996，36，：	1
19	Meat quality traits and muscle characteristics in high or low fear lines of Japanese Quails(Coturnix japonica) subjected to acute stress显示文摘	Remignon H Mills A D Guemene D	1998	Br Poul Sci1998，，39：	1
20	Maintaining muscle at a high postmortem temperature induces PSE-like meat in turkey显示文摘	MOLETTE C REMIGNON H BABILE R		0，，63：	1

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