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Meat Science|November 8, 2011
Ultrastructural and biochemical changes in electrically stimulated dark cutting beefS Fabiansson, A Laser Reuterswärd, R LibeliusMeat Science|November 8, 2011
Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian musclesJ R BendallMeat Science|November 8, 2011
Physiological levels of androstenedione and testosterone in some edible tissues from calves, bulls and heifersR Gaiani, F ChiesaMeat Science|November 8, 2011
Effect of ascorbate and ascorbyl palmitate on lipid oxidation in semi-dry saugages manufactured from pork materials differing in stability towards oxidationJ H Houben, B KrolMeat Science|November 8, 2011
Comparison of Duroc and British landrace pigs for meat a and eating qualityN D Cameron, P D Warriss, S J Porter, et al.Meat Science|November 8, 2011
An estimate of the incidence of dark cutting beef in the United KingdomS N Brown, E A Bevis, P D WarrissMeat Science|November 8, 2011
Low voltage electrical stimulation and post-mortem energy metabolism in beefS Fabiansson, A Laser ReuterswärdMeat Science|November 8, 2011
Post-mortem glycolysis in rabbit Longissimus dorsi muscles following electrical stimulationD J Horgan, R KuypersMeat Science|November 8, 2011
The microbiology of hot and conventionally deboned vacuum packed beefJ J Sheridan, J SheringtonPageof 871