Results 241 to 250 of about 12,079 (262)

Lipids characterization of suckling lambs of Talaverana breed

1997
S. Velasco, V. Cañeque, S. Lauzurica, M.A. Cantero, J.L. Sancha, A. Gómez, C. Garcia, C. Manzanares   +7 more
openaire   +1 more source

Volatile Aroma Compounds of Cooked Suckling Lamb Meat

2006
M.T. Osorio, J.M. Zumalacárregui, B. Fonseca, J. Mateo   +3 more
openaire   +1 more source

Tuned Lamb Wave Excitation and Detection with Piezoelectric Wafer Active Sensors for Structural Health Monitoring

Journal of Intelligent Material Systems and Structures, 2005
Victor Giurgiutiu
exaly  

Understanding consumers' perception of lamb meat using free word association

Meat Science, 2016
Gastón Ares, Rosires Deliza
exaly  

Hepatic gluconeogenesis in foetal and suckling lambs.

The Proceedings of the Nutrition Society, 1976
P M, Savan, M K, Jeacock, D A, Shepherd
openaire   +1 more source

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

Food Chemistry, 2014
Mar Roldan, Teresa Antequera
exaly  

Effect of Stilbestrol on Suckling and Fattening Lambs

Journal of Animal Science, 1953
openaire   +1 more source

Mutations in the human laminin β2 (LAMB2) gene and the associated phenotypic spectruma

Human Mutation, 2010
Verena Matejas, Lihadh Al-Gazali, Detlef Bockenhauer   +2 more
exaly  

Modelling of attenuation of Lamb waves using Rayleigh damping: Numerical and experimental studies

Composite Structures, 2011
Krishnan Balasubramaniam
exaly  

Lamb chopped: Dolly not patent eligible

Nature Reviews Drug Discovery, 2014
exaly