J. Normand

发表

The effect of maternal linseed supplementation and/or lamb linseed supplementation on muscle and subcutaneous adipose tissue fatty acid composition of indoor lambs.

E. Pottier, V. Berthelot, P. Bas, 2012, Meat science.

Fat firmness of subcutaneous adipose tissue in intensively reared lambs

A. Purroy, J. Mendizabal, P. Bas, 2004 .

Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids.

E. Pottier, V. Berthelot, P. Bas, 2007, Meat science.

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in Longissimus thoracis, Rectus abdominis, Semimembranosus and Semitendinosus muscles.

B. Picard, G. Chesneau, D. Andueza, 2020, Journal of the science of food and agriculture.

Softness and fatty acid composition of subcutaneous adipose tissue, and methylmalonic acid concentrations in the plasma of intensively reared lambs.

N. Kristensen, V. Berthelot, P. Bas, 2001, Small ruminant research : the journal of the International Goat Association.

Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?

B. Picard, G. Chesneau, D. Andueza, 2020, Animal : an international journal of animal bioscience.

Effect of Linseed Fed as Rolled Seeds, Extruded Seeds or Oil on Fatty Acid Rumen Metabolism and Intestinal Digestibility in Cows

G. Chesneau, M. Doreau, F. Glasser, 2008, Lipids.

Relationship between fatty acid composition and softness score of adipose tissue in intensively reared lambs fed with concentrate based on cereals or on beet pulp

D. Sauvant, V. Berthelot, P. Bas, 2005 .

What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

B. Picard, J. Hocquette, D. Andueza, 2020, Livestock Science.

Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying.

D. Durand, D. Andueza, A. Listrat, 2019, Meat science.

Micropollutants and chemical residues in organic and conventional meat.

B. Le Bizec, R. Cariou, P. Marchand, 2017, Food chemistry.

An open-access computer image analysis (CIA) method to predict meat and fat content from an android smartphone-derived picture of the bovine 5th-6th rib.

M. Bonnet, M. Jabri, D. Micol, 2020, Methods.

New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

M. Ellies-Oury, M. Chavent, A. Conanec, 2019, Foods.

Effect of the type of concentrate, cereals vs. sugar beet pulp, on rumen fermentation, plasma concentration of methylmalonate and quality of subcutaneous adipose tissue of intensively reared lambs

D. Sauvant, V. Berthelot, P. Bas, 2001 .