Monin G - Search Results

1

Déterminisme génétique du syndrome d'hyperthermie maligne chez le porc de piétrain.

Ollivier L, Sellier P, Monin G, Dando P, Vernin P, Talmant A. Ollivier L, et al. Among authors: monin g. Ann Genet Sel Anim. 1975;7(2):159-66. doi: 10.1186/1297-9686-7-2-159. Ann Genet Sel Anim. 1975. PMID: 22887507 Free PMC article. French. No abstract available.

2

Fréquence du syndrome d'hyperthermie maligne dans des populations porcines françaises; relation avec le développement musculaire.

Ollivier L, Sellier P, Monin G, Langlois MR, Dando P, Felgines C, Talmant A, Tastu D, Vernin P. Ollivier L, et al. Among authors: monin g. Ann Genet Sel Anim. 1978;10(2):191-208. doi: 10.1186/1297-9686-10-2-191. Ann Genet Sel Anim. 1978. PMID: 22896097 Free PMC article. French. No abstract available.

3

Caractéristiques physiologiques respiratoires des bovins culards.

Monin G, Boccard R, Vernin P, Talmant A, Nicolas N. Monin G, et al. Ann Genet Sel Anim. 1974;6(2):187-93. doi: 10.1186/1297-9686-6-2-187. Ann Genet Sel Anim. 1974. PMID: 22896440 Free PMC article. French. No abstract available.

4

[Blood characteristics of some french pig populations. Relationships with the malignant hyperthermia syndrome (author's transl)].

Monin G, Sellier P, Ollivier L. Monin G, et al. Ann Rech Vet. 1979;10(4):535-47. Ann Rech Vet. 1979. PMID: 547825 French.

5

Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed.

Monin G, Sellier P. Monin G, et al. Meat Sci. 1985;13(1):49-63. doi: 10.1016/S0309-1740(85)80004-8. Epub 2005 Nov 22. Meat Sci. 1985. PMID: 22055445

6

Carcass characteristics and meat quality of halothane negative and halothane positive pietrain pigs.

Monin G, Sellier P, Ollivier L, Goutepongea R, Girard JP. Monin G, et al. Meat Sci. 1981 Nov;5(6):413-23. doi: 10.1016/0309-1740(81)90040-1. Meat Sci. 1981. PMID: 22054602

7

Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs.

Monin G, Mejenes-Quijano A, Talmant A, Sellier P. Monin G, et al. Meat Sci. 1987;20(2):149-58. doi: 10.1016/0309-1740(87)90034-9. Meat Sci. 1987. PMID: 22056171

8

Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits.

Le Roy P, Elsen JM, Caritez JC, Talmant A, Juin H, Sellier P, Monin G. Le Roy P, et al. Among authors: monin g. Genet Sel Evol. 2000 Mar-Apr;32(2):165-86. doi: 10.1186/1297-9686-32-2-165. Genet Sel Evol. 2000. PMID: 14736400 Free PMC article.

9

Nuclear magnetic resonance measurements on pork of various qualities.

Renou JP, Monin G, Sellier P. Renou JP, et al. Among authors: monin g. Meat Sci. 1985;15(4):225-33. doi: 10.1016/0309-1740(85)90078-6. Meat Sci. 1985. PMID: 22054649

10

Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigs.

Monin G, Talmant A, Laborde D, Zabari M, Sellier P. Monin G, et al. Meat Sci. 1986;16(4):307-16. doi: 10.1016/0309-1740(86)90041-0. Meat Sci. 1986. PMID: 22055085

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