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Meat Science|November 9, 2011
Changes in proteins during the ripening of Spanish dried beef 'Cecina'I García, V Díez, J M ZumalacárreguiMeat Science|November 9, 2011
Fracture energy during slicing of frozen meat by a vibrating knifeM J KingMeat Science|November 9, 2011
Effect of time of deboning and sample size on drip loss of porkW Van Moeseke, S De SmetMeat Science|November 9, 2011
Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat qualityM Čandek-Potokar, L Lefaucheur, B Z̆lender, et al.Meat Science|November 9, 2011
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beefA O'Sullivan, K Galvin, A P Moloney, et al.Meat Science|November 9, 2011
Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminaseZ PietrasikMeat Science|November 9, 2011
Carcass and meat quality in double-muscled Belgian Blue bulls and cowsL O Fiems, S De Campeneere, W Van Caelenbergh, et al.Meat Science|November 9, 2011
Effect of transport time on sensorial aspects of beef meat qualityM Villarroel, G A María, C Sañudo, et al.Meat Science|November 9, 2011
Effect of microbial transglutaminase and sodium caseinate on quality of chicken döner kebabBirol KilicMeat Science|November 9, 2011
Ascorbic acid minimizes lumbar vertebrae discolorationR A Mancini, M C Hunt, K A Hachmeister, et al.Pageof 871