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Meat Science|April 3, 2012
Robust colour calibration of an imaging system using a colour space transform and advanced regression modellingPatrick Jackman, Da-Wen Sun, Gamal ElmasryMeat Science|April 3, 2012
Effects of illumination and packaging on non-heme iron and color attributes of sliced hamH Li, C B Li, X L Xu, et al.Meat Science|May 20, 2011
Genotypic effects of the Texel Muscling QTL (TM-QTL) on meat quality in purebred Texel lambsN R Lambe, R I Richardson, J M Macfarlane, et al.Meat Science|June 4, 2011
Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked porkMi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, et al.Meat Science|May 31, 2011
Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked hamM Clariana, M Hortós, J A García-Regueiro, et al.Meat Science|May 31, 2011
Effect of ground poppy seed as a fat replacer on meat burgersVeli Gök, Levent Akkaya, Ersel Obuz, et al.Meat Science|May 10, 2011
Fatty acid profile and oxidative stability of the perirenal fat of bulls fattened on grass silage and maize silage supplemented with tannins, garlic, maca and lupinesS M Staerfl, C R Soliva, F Leiber, et al.Meat Science|November 15, 2011
In-situ Iberian pig carcass classification using a micro-electro-mechanical system (MEMS)-based near infrared (NIR) spectrometerE Zamora-Rojas, D Pérez-Marín, E De Pedro-Sanz, et al.Meat Science|January 9, 2017
Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured hamRoberta Davoli, Cristina Schivazappa, Paolo Zambonelli, et al.Meat Science|May 3, 2014
Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopyStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.Pageof 865