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Meat Science|November 9, 2011
Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acidE Zanardi, E Novelli, G P Ghiretti, et al.Meat Science|November 9, 2011
Tenderization of wether lambs meat through pre-rigor infusion of calcium ionsP Polidori, M Trabalza Marinucci, F Fantuz, et al.Meat Science|November 9, 2011
Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausagesM Enser, R I Richardson, J D Wood, et al.Meat Science|November 9, 2011
Shelf life and quality of pork and pork products with raised n-3 PUFAP R Sheard, M Enser, J D Wood, et al.Meat Science|November 9, 2011
Lipolytic and oxidative changes in 'Chorizo' during ripeningM C Fernández, J M RodríguezMeat Science|November 9, 2011
Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscleT Astruc, G Bielicki, J P Donnat, et al.Meat Science|November 9, 2011
N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscleSusumu Muroya, Shin-Ichi Kitamura, Soichi Tanabe, et al.Meat Science|November 9, 2011
Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological qualityMarta García-Esteban, Diana Ansorena, Iciar AstiasaránMeat Science|November 9, 2011
Effects of dietary vitamin D(3), vitamin E, and magnesium supplementation on pork qualityK S Swigert, F K McKeith, T C Carr, et al.Meat Science|November 9, 2011
Myosin heavy chain isoforms expressed in bovine skeletal musclesK Chikuni, S Muroya, I NakajimaPageof 871