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Meat Science|November 9, 2011
Assessment of cooked alpaca and llama meats from the statistical analysis of data collected using an 'electronic nose'K Neely, C Taylor, O Prosser, et al.Meat Science|November 9, 2011
Genetic traceability of livestock products: A reviewC Dalvit, M De Marchi, M CassandroMeat Science|November 9, 2011
Changes in carcass composition and meat quality when selecting rabbits for growth rateM Pascual, M PlaMeat Science|November 9, 2011
Effect of fiber type on postmortem proteolysis in longissimus muscle of Landrace and Korean native black pigsB Y Park, N K Kim, C S Lee, et al.Meat Science|November 9, 2011
Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breastL M Sammel, J R ClausMeat Science|November 9, 2011
Dielectric behavior of beef meat in the 1-1500kHz range: Simulation with the Fricke/Cole-Cole modelJean-Louis Damez, Sylvie Clerjon, Saïd Abouelkaram, et al.Meat Science|November 9, 2011
Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meatG R Nute, R I Richardson, J D Wood, et al.Meat Science|November 9, 2011
Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentationXue Zhang, Baohua Kong, Youling L XiongMeat Science|November 9, 2011
Chemical, instrumental and sensory characteristics of cooked pork hamV Válková, A Saláková, H Buchtová, et al.Meat Science|November 9, 2011
Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meatPedro P Fernández, Pedro D Sanz, Antonio D Molina-García, et al.Pageof 871