M. Monziols

Quantification of muscle, subcutaneous fat and intermuscular fat in pig carcasses and cuts by magnetic resonance imaging.

A. Davenel, G. Collewet, M. Monziols, 2006, Meat science.

Muscle and fat quantification in MRI gradient echo images using a partial volume detection method. Application to the characterization of pig belly tissue.

A. Davenel, G. Collewet, M. Monziols, 2005, Magnetic resonance imaging.

Genetic determinism of boar taint and relationship with growth traits, meat quality and lesions

M. Monziols, M. Mercat, C. Larzul, 2020, Animal : an international journal of animal bioscience.

Estimation of dairy goat body composition: A direct calibration and comparison of eight methods.

M. Monziols, P. Faverdin, I. Chery, 2020, Methods.

Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation

S. Challois, M. Monziols, F. Mariette, 2014 .

Use of X-ray Computed Tomography to Estimate Sheep, Goat and Beef Carcass Composition - Preliminary Results

Georgios Arsenos, Angeliki Argyriadou, Mathieu Monziols, 2020, HAICTA.

Comparison of the lipid content and fatty acid composition of intermuscular and subcutaneous adipose tissues in pig carcasses.

A. Davenel, M. Monziols, M. Bonneau, 2007, Meat science.

Effect of feed restriction on the performance and behaviour of pigs immunologically castrated with Improvac®.

M. Monziols, V. Courboulay, N. Quiniou, 2012, Animal : an international journal of animal bioscience.

Tissue distribution in pig carcasses exhibiting large differences in their degree of leanness, with special emphasis on intermuscular fat

A. Davenel, M. Monziols, M. Bonneau, 2005 .