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Meat Science|November 9, 2011
Predicting the amount of carbon dioxide absorbed in meatMarianne Jakobsen, Grete BertelsenMeat Science|November 9, 2011
Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat productsMonika Simonová, Viola Strompfová, Miroslava Marciňáková, et al.Meat Science|November 9, 2011
Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safetyVânia Ferreira, Joana Barbosa, Sandra Vendeiro, et al.Meat Science|November 9, 2011
The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh porkB H P Wilkinson, J A M Janz, P C H Morel, et al.Meat Science|November 9, 2011
Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture designOmer Zorba, Sükrü KurtMeat Science|November 9, 2011
Effect of natural colourants and nitrites on colour attributes of frankfurtersJ G Bloukas, I S Arvanitoyannis, A A SiopiMeat Science|November 9, 2011
The influence of meat pH on mechanical and sensory textural properties of dry-cured hamL Guerrero, P Gou, J ArnauMeat Science|November 9, 2011
Freezing rate simulation as an aid to reducing crystallization damage in foodsP D Sanz, C de Elvira, M Martino, et al.Meat Science|November 9, 2011
Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin EC Corino, G Pastorelli, L Pantaleo, et al.Meat Science|November 9, 2011
Determination of lean meat in pig carcasses with the Autofom classification systemH Busk, E V Olsen, J BrøndumPageof 865