loin

Known as: loins 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1938-2017
02040608019382016

Papers overview

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2012
2012
Hypertension is a clinical common disease, with high mortality and disability. Although there have also been significant advances… (More)
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2007
2007
The callipyge mutation in sheep results in postnatal skeletal muscle hypertrophy in the pelvic limbs and loins with little or no… (More)
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2006
2006
Seventy beef strip loins (Longissimus dorsi) were sampled, originating from labels prescribing pasturing (PS, suckler beef; PF… (More)
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2004
2004
The volatile profile of Iberian dry-cured loin from four different Iberian pig lines (Entrepelado, Lampiño, Retinto and Torbiscal… (More)
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2002
2002
The effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation, and pork quality were… (More)
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2001
2001
The colour of loin, M. longissimus dorsi (LD), and ham, M. biceps femoris (BF), from pure breed Hampshire, Swedish Landrace and… (More)
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1999
1999
Lipolytic and oxidative changes were studied in two typical meat products from pork loin, dry-cured loin (DCL) and pickled-cured… (More)
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1999
1999
This research evaluated the efficacy of inorganic and organic Se sources for growing-finishing pigs, as measured by performance… (More)
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1999
1999
The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top… (More)
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1996
1996
Salt is essential in the elaboration of dry meat products, contributing to their texture and flavour development. The effect… (More)
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