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Meat Science|November 8, 2011
Muscle sample preparation for scanning electron microscopyR W Rowe
Meat Science|November 8, 2011
Binding of comminuted meat: Effect of high pressureJ J Macfarlane, I J McKenzie, R H Turner, et al.
Meat Science|November 8, 2011
Improved methodology for the electrophoretic determination of horse meat in heated foodstuffsS A Babiker, P A Glover, R A Lawrie
Meat Science|November 8, 2011
The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELISA techniquesB Dincer, J L Spearow, R G Cassens, et al.
Meat Science|November 8, 2011
Effects of electrical stimulation on post-mortem changes in the activities of two Ca dependent neutral proteinases and their inhibitor in beef muscleA Ducastaing, C Valin, J Schollmeyer, et al.
Meat Science|November 8, 2011
Reactivity of glycerol in intermediate moisture meatsZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Effect of halothane genotype on muscle metabolism at slaughter and its relationship with meat quality: A within-litter comparisonK Lundström, B Essén-Gustavsson, M Rundgren, et al.
Meat Science|November 8, 2011
Amino acid composition of meat, fatty acid composition of fat and content of some chemical elements in the tissues of male lambs fed monensin or lasalocidJ Gilka, P Jelínek, B Janková, et al.
Meat Science|November 8, 2011
Evaluation of lean meat quality in pigs using two electronic probesP D Warriss, S N Brown, C Lopez-Bote, et al.
Meat Science|November 8, 2011
The shelf life of chilled sheep livers packed in closed tubsC O Gill, N Penny
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