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Meat Science|November 9, 2011
The role of major genes and DNA technology in selection for meat quality in pigsA G de Vries, A Sosnicki, J P Garnier, et al.
Meat Science|November 9, 2011
Electronic nose and artificial neural networkJ E Haugen, K Kvaal
Meat Science|November 9, 2011
Consumer perceptions of meat. Understanding these results through descriptive analysisA M Mun˜oz
Meat Science|November 9, 2011
Small ruminant production systems and factors affecting lamb meat qualityC San˜udo, A Sanchez, M Alfonso
Meat Science|November 9, 2011
Environmental impact of pig meat productionG B Backus, C P van Wagenberg, N Verdoes
Meat Science|November 9, 2011
The effectiveness of examining early post-mortem musculature to predict ultimate pork qualityR G Kauffman, W Sybesma, F J Smulders, et al.
Meat Science|November 9, 2011
Cooking- and juiciness-related quality characteristics of goat and sheep meatH C Schönfeldt, R T Naudé, W Bok, et al.
Meat Science|November 9, 2011
Release of free amino-acids during ageing in bovine meatC Feidt, A Petit, F Bruas-Reignier, et al.
Meat Science|November 9, 2011
Enzymological investigations on the causes for the PSE-syndrome, II. Comparative studies on glycogen phosphorylase from pig musclesF Schwägele, P L Buesa, K O Honikel
Meat Science|November 9, 2011
Prediction of carcass composition in the rabbitP Hernández, M Pla, A Blasco
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