Research Evaluation

# Research Title Level Attachements
1
Exploring the role of protein DJ-1 in meat quality formation of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during postmortem aging
International
2
Effects of Grape Residue Supplementation on Meat Quality of Broilers
International
3
Electroencephalogram responses in goats subjected to pre-slaughter stress
International
4
Passion fruit seed cake on performance, carcass characteristics, lipid stability of the meat, bedding quality and economic viability in quails
International