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Meat Science|November 8, 2011
Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheresJ A Ordonez, D A Ledward
Meat Science|November 8, 2011
Carbon dioxide evolution of refrigerated meatS O Enfors, G Molin
Meat Science|November 8, 2011
Myofibrils, sarcoplasmic reticulum and phosphorylase kinase of Pietrain and Large White-landrace pigsP N Robinson, M P Tombs
Meat Science|November 8, 2011
Residual blood in lamb musclesB B Chrystall, C E Devine, K G Newton
Meat Science|November 8, 2011
The non-sliding filaments of the sarcomereR H Locker
Meat Science|November 8, 2011
Effects of USDA feeder grade and time-on-feed on carcass characteristics and cooked beef palatabilityH G Dolezal, G C Smith, J W Savell
Meat Science|November 8, 2011
Effect of salt and phosphate on the quality of Buffalo and Goat meatsN Kondaiah, A S Anjaneyulu, V K Rao, et al.
Meat Science|November 8, 2011
The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaksG R Trout
Meat Science|November 8, 2011
Iron absorption from meat and meat products: Part I-Theoretical foundations for estimating available ironJ A Rogov, Y I Kovalev, E S Tokaev, et al.
Meat Science|November 8, 2011
Iron absorption from meat and meat products: Part 2-Iron absorption from high-roughage meat productsJ A Rogov, Y I Kovalev, E S Tokaev, et al.
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