Résultats pour : "qualité de la viande"

Evaluation of preslaughter stress responses during waiting time at lairage in dromedary camels (Camelus dromedarius). Lemrhamed Abdelilah, Tabite Rabab, Farh Mohamed, Riad Fouad, El Abbadi Najia, Tahri El Hassan, Faye Bernard, El Khasmi Mohammed. 2019. Journal of Camel Practice and Research, 26 (2) : 149-156.

Relationship between 25-Hydroxyvitamin D content and quality characteristics and lipid oxidation in raw and cooked camel meat during cold storage. Tabite Rabab, Lemrhamed Abdelilah, El Khasmi Mohammed, El Abbadi Najia, Belhouari Abderrahmane, Faye Bernard. 2019. Journal of Agriculture and Life Sciences, 6 (2) : 9-17.

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing. Tabite Rabab, Lemrhamed Abdelilah, El Abbadi Najia, Belhouari Abderrahmane, Faye Bernard, El Khasmi Mohammed. 2019. Emirates Journal of Food and Agriculture, 31 (11) : 874-883.

A biological analysis of endocrine-disturbing chemicals in camel meat sector in Kazakhstan. Shoman Aruzhan, Serikbayeva Assiya, Mamayeva Laura, Faye Bernard, Tultabayeva Tamara. 2018. EurAsian Journal of BioSciences, 12 (2) : 473-479.

Analyse de l'usage du médicament vétérinaire en élevage porcin en relation avec la présence de résidus dans les viandes porcines, Madagascar. Crepieux Thiphaine. 2014. Lyon : VetAgro Sup, 116 p. Mémoire de fin d'études : Vétérinaires : VetAgro Sup

Variability of vitamin C content in camel milk from Kazakhstan. Konuspayeva Gaukhar, Faye Bernard, Loiseau Gérard. 2011. Journal of Camelid Science, 4 : 63-69.

Manuel des agents d'inspection des aliments d'origine animale. Leclercq P.. 1991. Paris : La documentation française, 185 p. (Manuels et précis d'élevage, 8) ISBN 2-11-002548-4