Agriculture & Biology
adenosine triphosphate
100%
meat quality
88%
muscles
57%
swine
56%
malignant hyperthermia
54%
sensory evaluation
32%
metabolism
31%
storage time
30%
animals
29%
pale soft exudative meat
28%
German Landrace
26%
inosine monophosphate
25%
sampling
25%
water binding capacity
24%
adenosine monophosphate
24%
Pietrain
24%
pork quality
23%
inosine
22%
hypoxanthine
21%
longissimus muscle
18%
storage conditions
17%
storage temperature
17%
mineral content
17%
shears
16%
crossbreds
16%
meat
13%
lipid content
13%
protein content
13%
water content
12%
metabolites
11%
genotype
10%
color
10%
Medicine & Life Sciences
Meat
96%
Swine
69%
Adenosine Triphosphate
68%
Muscles
53%
Animals
35%
Mineral Waters
26%
Malignant Hyperthermia
24%
Inosine
23%
Pork Meat
23%
Inosine Monophosphate
23%
Hypoxanthine
22%
Adenosine Monophosphate
19%
High Pressure Liquid Chromatography
14%
Color
14%
Fats
13%
Temperature
12%
Genotype
12%
Water
11%
Proteins
6%