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Meat Science|April 27, 2010
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of pattiesCemalettin Sarıçoban, Mustafa Tahsin Yılmaz, Mustafa KarakayaMeat Science|April 27, 2010
Effect of the pre-slaughter logistic chain on meat quality of lambsG C Miranda-de la Lama, M Villarroel, J L Olleta, et al.Meat Science|April 27, 2010
The effect of seasonality of the growing-finishing period on carcass, meat and fat characteristics of heavy barrows and giltsJ A Rodríguez-Sánchez, G Ripoll, S Calvo, et al.Meat Science|April 27, 2010
Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredientsMarkus Zell, James G Lyng, Denis A Cronin, et al.Meat Science|April 27, 2010
Development and validation of a rapid real-time PCR based method for the specific detection of Salmonella on fresh meatSheila McGuinness, Evonne McCabe, Edel O'Regan, et al.Meat Science|April 27, 2010
Fatty acid composition and sensory properties of Italian Simmental beef as affected by gene frequency of Montbéliarde originE Piasentier, S Bovolenta, B Moioli, et al.Meat Science|April 27, 2010
High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausageKeila Naomi Miyasaki, Eb Chiarini, Anderson de Souza Sant Ana, et al.Meat Science|April 27, 2010
Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweedsI López-López, S Bastida, C Ruiz-Capillas, et al.Meat Science|April 27, 2010
Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausagesM D Selgas, P Salazar, M L GarcíaMeat Science|April 27, 2010
Enhancement of the nutritional status of beef patties by adding flaxseed flourA Elif Bilek, Sadettin TurhanPageof 871