Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Livro
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Elementary particlesI. S. HughesCambridge University Press 1991Acesso online. A biblioteca também possui exemplares impressos. |
2 |
Material Type: Livro
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Elementary particlesI. S. Hughes 1930- (Ian Simpson)Harmondsworth Penguin 1972Localização: IFSC - Inst. Física de São Carlos (539.721 H893e )(Acessar) |
3 |
Material Type: Livro
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Elementary particlesI. S. Hughes 1930- (Ian Simpson)Cambridge Cambridgeshire New York Cambridge University Press 1985Localização: IF - Instituto de Física (539.721 H893e 2.ed ) e outros locais(Acessar) |
4 |
Material Type: Artigo
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Fat deposition, fatty acid composition and meat quality: A reviewWood, J.D. ; Enser, M. ; Fisher, A.V. ; Nute, G.R. ; Sheard, P.R. ; Richardson, R.I. ; Hughes, S.I. ; Whittington, F.M.Meat science, 2008-04, Vol.78 (4), p.343-358 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
5 |
Material Type: Artigo
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Flavour perception of oxidation in beefCampo, M.M. ; Nute, G.R. ; Hughes, S.I. ; Enser, M. ; Wood, J.D. ; Richardson, R.I.Meat science, 2006-02, Vol.72 (2), p.303-311 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
6 |
Material Type: Artigo
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Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid compositionWarren, H.E. ; Scollan, N.D. ; Enser, M. ; Hughes, S.I. ; Richardson, R.I. ; Wood, J.D.Meat science, 2008-03, Vol.78 (3), p.256-269 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
7 |
Material Type: Artigo
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Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavourWarren, H.E. ; Scollan, N.D. ; Nute, G.R. ; Hughes, S.I. ; Wood, J.D. ; Richardson, R.I.Meat science, 2008-03, Vol.78 (3), p.270-278 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
8 |
Material Type: Artigo
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Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meatNute, G.R. ; Richardson, R.I. ; Wood, J.D. ; Hughes, S.I. ; Wilkinson, R.G. ; Cooper, S.L. ; Sinclair, L.A.Meat science, 2007-12, Vol.77 (4), p.547-555 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
9 |
Material Type: Artigo
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Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meatWhittington, F.M. ; Zammerini, D. ; Nute, G.R. ; Baker, A. ; Hughes, S.I. ; Wood, J.D.Meat science, 2011-06, Vol.88 (2), p.249-255 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
10 |
Material Type: Artigo
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Effect of dietary chicory on boar taintZammerini, D. ; Wood, J.D. ; Whittington, F.M. ; Nute, G.R. ; Hughes, S.I. ; Hazzledine, M. ; Matthews, K.Meat science, 2012-08, Vol.91 (4), p.396-401 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |