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Meat Science|November 9, 2011
Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausageS Coppola, G Mauriello, M Aponte, et al.Meat Science|November 9, 2011
Effect of method of analysis on iron content of beef from advanced meat recovery systemsW R Windham, R A FieldMeat Science|November 9, 2011
Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâtéJanaína G Silva, Harriman A Morais, Afonso L Oliveira, et al.Meat Science|November 9, 2011
Effects of massaging time on texture, rheological properties, and structure of three pork ham musclesK Lachowicz, M Sobczak, L Gajowiecki, et al.Meat Science|November 9, 2011
Fractionation and characterization of edible sheep tail fatMahmut Unsal, Nesimi AktaşMeat Science|November 9, 2011
Carcass and meat quality characteristics of the progeny of two swine sire lines reared under differing environmental conditionsD N Hamilton, M Ellis, B F Wolter, et al.Meat Science|November 9, 2011
Effect of gamma irradiation on the texture and microstructure of chicken breast meatK S YoonMeat Science|November 9, 2011
Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chickenM C Lanari, A K Hewavitharana, C Becu, et al.Meat Science|November 9, 2011
Effect of leek and onion on processing and quality characteristics of Greek traditional sausagesG A Fista, J G Bloukas, A S SiomosMeat Science|November 9, 2011
Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosusPelle Thonning Olesen, Louise Heller Stahnke, Régine TalonPageof 871