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Meat Science|November 9, 2011
Welfare of animal production in intensive and organic systems with special reference to Danish organic pig productionPatricia Barton Gade
Meat Science|November 9, 2011
Antimicrobial food packaging in meat industryStefania Quintavalla, Loredana Vicini
Meat Science|November 9, 2011
The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meatG J Lewis, P P Purslow, A E Rice
Meat Science|November 9, 2011
Monoclonal antibody sandwich ELISA for the potential detection of chicken meat in mixtures of raw beef and porkR Martín, R J Wardale, S J Jones, et al.
Meat Science|November 9, 2011
Growth characteristics of meat starter culturesJ Coventry, M W Hickey
Meat Science|November 9, 2011
Eating quality of meat from pigs given the beta-adrenergic agonist salbutamolP D Warriss, G R Nute, T P Rolph, et al.
Meat Science|November 9, 2011
Simultaneous detection of a sex-specific sequence and the Ryr1 point mutation in porcine genomic DNAA K Lockley, J S Bruce, S J Franklin, et al.
Meat Science|November 9, 2011
Effect of fat level and storage conditions on quality characteristics of traditional Greek sausagesS N Papadima, J G Bloukas
Meat Science|November 9, 2011
Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loinP Hernández, J L Navarro, F Toldra
Meat Science|November 9, 2011
Changes in intramuscular lipids during ripening of Iberian dry-cured hamL Martín, J J Córdoba, J Ventanas, et al.
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