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Meat Science|November 8, 2011
Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fatK R Krishnan, N Sharma
Meat Science|November 8, 2011
Modified packaging as protection against photodegradation of the colour of pasteurized, sliced hamH J Andersen, G Bertelsen, A Ohlen, et al.
Meat Science|November 8, 2011
An assessment of extracellular space measurements in post-mortem muscleR W Currie, F H Wolfe
Meat Science|November 8, 2011
Meat emulsion functionality related to fat-protein ratio and selected dairy and cereal productsG S Mittal, W R Usborne
Meat Science|November 8, 2011
Packaging conditions for extended storage of chilled dark, firm, dry beefC O Gill, N Penney
Meat Science|November 8, 2011
Fatty acid composition of subcutaneous fat of sheep grazed on eight different pasturesN H Casey, W A van Niekerk, E B Spreeth
Meat Science|November 8, 2011
Influence of animal diet and muscle location on cholesterol content of beef and pork musclesC E Bohac, K S Rhee
Meat Science|November 8, 2011
Freezing rate effects on the drip loss of frozen beefM C Añón, A Calvelo
Meat Science|November 8, 2011
Rapid determination of the 3-methylhistidine content of meat using 1-fluoro-2,4-dinitrobenzeneN H Poulter, R A Lawrie
Meat Science|November 8, 2011
The practical application of 3-methylhistidine in determining the lean meat content of food productsN H Poulter, R A Lawrie
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