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Meat Science|November 9, 2011
Lipid oxidation and cholesterol oxidation in mutton during cooking and storageB N Kowale, V K Rao, N P Babu, et al.
Meat Science|November 9, 2011
Effects of modified gas atmosphere packaging on pork loin colour, display life and drip lossO Sørheim, D H Kropf, M C Hunt, et al.
Meat Science|November 9, 2011
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chopsE Zanardi, E Novelli, N Nanni, et al.
Meat Science|November 9, 2011
The polyunsaturated fatty acid composition of beef and lamb liverM Enser, K G Hallett, B Hewett, et al.
Meat Science|November 9, 2011
Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutritionM Enser, K G Hallett, B Hewett, et al.
Meat Science|November 9, 2011
A reporter protein for meat integrityV Salfi, O Portanti
Meat Science|November 9, 2011
Parma ham: Correlation between myotypological parameters of Biceps femoris muscle and qualitative characteristics of fresh and seasoned productM Bellatti, M Reverberi, P Baldini, et al.
Meat Science|November 9, 2011
Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loinD U Ahn, S Lutz, J S Sim
Meat Science|November 9, 2011
An ultrastructural observation on charquis, salted and intermediate moisture meat productsT M Biscontini, M Shimokomaki, S F Oliveira, et al.
Meat Science|November 9, 2011
Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbitC Alasnier, E David-Briand, G Gandemer
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