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Meat Science|November 9, 2011
High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysisM Mor-Mur, J Yuste
Meat Science|November 9, 2011
The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storageN A Botsoglou, S H Grigoropoulou, E Botsoglou, et al.
Meat Science|November 9, 2011
Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fallC E Byrne, D J Troy, D J Buckley
Meat Science|November 9, 2011
The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steersS Ozawa, T Mitsuhashi, M Mitsumoto, et al.
Meat Science|November 9, 2011
Multivariate data analysis of Cavourmas - a Greek cooked meat productI S Arvanitoyannis, J G Bloukas, I Pappa, et al.
Meat Science|November 9, 2011
Carbohydrate metabolism in meat animalsA R Pösö, E Puolanne
Meat Science|November 9, 2011
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazardMichael W Peck, Sandra C Stringer
Meat Science|November 9, 2011
Microbiological ecology of marinated meat productsJohanna Björkroth
Meat Science|November 9, 2011
Meat fats in nutritionL M Valsta, H Tapanainen, S Männistö
Meat Science|November 9, 2011
Meat quality, fatty acid composition and flavour analysis in Belgian retail beefK Raes, A Balcaen, P Dirinck, et al.
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