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Meat Science|April 9, 2011
Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfurRobert G BrannanMeat Science|March 23, 2011
The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)Bojana Danilović, Nataša Joković, Ljiljana Petrović, et al.Meat Science|April 5, 2011
Development of PCR assays for detection of Escherichia coli O157:H7 in meat productsRubén Gordillo, Juan J Córdoba, María J Andrade, et al.Meat Science|February 28, 2021
High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat productsMd Kauser-Ul-Alam, Toru Hayakawa, Haruto Kumura, et al.Meat Science|February 28, 2021
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubesElif Aykın-DinçerMeat Science|December 24, 2013
Vitamin B12 content in raw and cooked beefMałgorzata Czerwonka, Arkadiusz Szterk, Bożena Waszkiewicz-RobakMeat Science|December 24, 2013
Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparationT Suryati, M Astawan, H N Lioe, et al.Meat Science|December 17, 2013
Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperatureArkadiusz Szterk, Bożena Waszkiewicz-RobakMeat Science|December 17, 2013
Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regressionShiqing Song, Qi Tang, Khizar Hayat, et al.Meat Science|December 17, 2013
The efficacy of pulsed ultrahigh current for the stunning of cattle prior to slaughterA Robins, H Pleiter, M Latter, et al.Pageof 867