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Meat Science|November 11, 2011
Porcine plasma as polyphosphate and caseinate replacer in frankfurtersSònia Hurtado, Elena Saguer, Mònica Toldrà, et al.Meat Science|October 18, 2011
The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured hamKatharina Stollewerk, Anna Jofré, Josep Comaposada, et al.Meat Science|November 8, 2011
Studies on the meat production characteristics of Botswana goats and sheep-Part I: Sampling, methods and materials, and measurements on the live animalsJ E Owen, G A Norman, I L Fisher, et al.Meat Science|November 8, 2011
The properties of glycerol-extracted Longissimus dorsi muscle fibres and myofibrils taken from beef carcasses during post-mortem conditioningR E Jeacocke, A Sayers, R T TregearMeat Science|November 8, 2011
The role of non-haem proteins in meat haemoprotein digestionT Hazell, D A Ledward, R J Neale, et al.Meat Science|November 8, 2011
Eating quality of meat from European × Chinese crossbred pigsC Touraille, G Monin, C LegaultMeat Science|November 8, 2011
Production and characterization of monoclonal antibodies specific to chicken muscle soluble proteinsR Martin, R J Wardale, S J Jones, et al.Meat Science|November 8, 2011
Catalysts of lipid oxidation in meat productsA M Johns, L H Birkinshaw, D A LedwardMeat Science|November 8, 2011
Meat tenderness and the gap filamentsR H Locker, G J Daines, W A Carse, et al.Meat Science|November 8, 2011
Comparison of carcase yield, carcase composition and quality characteristics of buffalo meat and beefJ Joksimovic, A OgnjanovicPageof 871