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Meat Science|November 9, 2011
The effect of fructooligosaccharides on the sensory characteristics of cooked sausagesE Cáceres, M L García, J Toro, et al.
Meat Science|November 9, 2011
Relationship between biogenic amine contents and the size of dry fermented sausagesS Bover-Cid, S Schoppen, M Izquierdo-Pulido, et al.
Meat Science|November 9, 2011
The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscleM Gil, L Guerrero, C Sárraga
Meat Science|November 9, 2011
Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypesL Nanni Costa, D P Lo Fiego, S Dall'olio, et al.
Meat Science|November 9, 2011
Furosine as an index of heat treatment intensity in meat products: Its application to cooked hamC Pompei, A Spagnolello
Meat Science|November 9, 2011
Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscleJ H Nielsen, B Sørensen, L H Skibsted, et al.
Meat Science|November 9, 2011
Inhibitory effect of sulfur-containing amino acids on burnt off-flavours in canned liver sausagesC Hilmes, A Fischer
Meat Science|November 9, 2011
Physical, chemical, and histological characteristics of 18 lamb musclesT E Tschirhart-Hoelscher, B E Baird, D A King, et al.
Meat Science|November 9, 2011
Fatty acid composition of lambs of indigenous dairy Greek breeds of sheep as affected by post-weaning nutritional management and weight at slaughterG Arsenos, D Kufidis, D Zygoyiannis, et al.
Meat Science|November 9, 2011
Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditionsEleftherios H Drosinos, Marios Mataragas, Aikaterini Kampani, et al.
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