Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types

Handbook of food science, technology, and engineering

Choice Reviews Online · 2006 · 762 citations

Nutrition, Chemical Composition, Food Analysis +20

Skeletal muscle fibres as factors for pork quality

Anders Karlsson, R.E. Klont, Xavier Fernàndez · Livestock Production Science · 1999 · 299 citations

Mechanobiology, Nutrition, Animal Physiology +12

Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

M‐Concepción Aristoy, Fidel Toldrá · Journal of Agricultural and Food Chemistry · 1991 · 243 citations

Food Analysis, Deproteinization Techniques, Altmetric Attention Score +26

Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings

Pilar Pais, Cynthia P. Salmon, Mark G. Knize et al. · Journal of Agricultural and Food Chemistry · 1999 · 198 citations

Lipid composition of pork muscle in relation to the metabolic type of the fibres

Anne Meynier, Gilles Gandemer · Meat Science · 1991 · 185 citations

Animal Physiology, Lipid Analysis, Biochemistry +12