Effect of organic pig production systems on performance and meat quality

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

Life Sciences, Biochemistry, Zoology +9

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

Agriculture, Chemistry, Food Science +17

Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment

Basil G. Tarladgis, A. M. Pearson · Journal of the Science of Food and Agriculture · 1964 · 340 citations

Agriculture, Chemistry, Food Science +8

Sustained Utilization of the Iberian Pig Breed

C.J. López-Bote · Meat Science · 1998 · 327 citations

Agriculture, Animal Sciences, Poultry Science +12

Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality

Ann-Charlotte Enfält, Kerstin Lundström, Ingemar Hansson et al. · Meat Science · 1997 · 201 citations

Agriculture, Animal Sciences, Poultry Science +17