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Meat Science|November 9, 2011
Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fractionA B Smyth, A McCord, E O'Neill
Meat Science|November 9, 2011
Meat quality of Argentinean "Camperos" chicken enhanced in omega-3 and omega-9 fatty acidsJ O Azcona, P T Garcia, M E Cossu, et al.
Meat Science|November 9, 2011
Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging filmF Coll Cárdenas, L Giannuzzi, N E Zaritzky
Meat Science|November 9, 2011
The source and market development of a premium product - Beef from the Argentine PampasM Champredonde
Meat Science|November 9, 2011
Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of ArgentinaP T Garcia, J J Casal, S Fianuchi, et al.
Meat Science|November 9, 2011
Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in ArgentinaA M Descalzo, L Rossetti, A M Sancho, et al.
Meat Science|November 9, 2011
Modeling heat transfer and inactivation of Escherichia coli O157:H7 in precooked meat products in Argentina using the finite element methodM V Santos, N Zaritzky, A Califano
Meat Science|November 9, 2011
Electrophoretic separation of bovine muscle myosin heavy chain isoformsB Picard, C Barboiron, M P Duris, et al.
Meat Science|November 9, 2011
Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top roundsJ V Maca, R K Miller, M E Bigner, et al.
Meat Science|November 9, 2011
Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborumX Fernandez, G Monin, A Talmant, et al.
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