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Meat Science|November 8, 2011
Rate of freezing effect on the colour of frozen beef liverN E Zaritzky, M C Añón, A Calvelo
Meat Science|November 8, 2011
Compounds determining pH in dry sausageD I Demeyer, P Vandekerckhove, R Moermans
Meat Science|November 8, 2011
Carbon-13 pulsed fourier transform nuclear magnetic resonance spectroscopic determination of 4-hydroxy-l-proline in meat-comparison with the colorimetric methodI K O'Neill, M L Trimble, J C Casey
Meat Science|November 8, 2011
The effect of electrical stunning and slaughter on the electroencephalogram of sheep and calvesC E Devine, K V Gilbert, A E Graafhuis, et al.
Meat Science|November 8, 2011
Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loinsD L Seman, K R Drew, P A Clarken, et al.
Meat Science|November 8, 2011
Chemical effects of smoke processing on frankfurter quality and palatability characteristicsJ D Sink, L A Hsu
Meat Science|November 8, 2011
Instability of SDS-denatured proteins prepared from musle myofibrilsM A Porzio, A M Pearson
Meat Science|November 8, 2011
Mercury, chromium, lead and organochlorine pesticide residues in some food products of animal origin: A reviewE Maggi, P G Bracchi, G Campanini, et al.
Meat Science|November 8, 2011
Role of nitrite in flavour development in uncooked cured meat products: Sensory assessmentP Noel, E Briand, J P Dumont
Meat Science|November 8, 2011
The thickness and quality of backfat in various pig breeds and their relationship to intramuscular fat and the setting of joints from the carcassesP D Warriss, S N Brown, J G Franklin, et al.
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