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Meat Science|November 9, 2011
Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in ArgentinaE M Insani, A Eyherabide, G Grigioni, et al.
Meat Science|November 9, 2011
Carcass characteristics of Neuquén Criollo kids in Patagonia region, ArgentinaM Zimerman, E Domingo, M R Lanari
Meat Science|November 9, 2011
Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of ArgentinaMartín Irurueta, Armando Cadoppi, Leandro Langman, et al.
Meat Science|November 9, 2011
Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from ArgentinaN Szerman, C B Gonzalez, A M Sancho, et al.
Meat Science|November 9, 2011
Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different dietsF Perlo, P Bonato, G Teira, et al.
Meat Science|November 9, 2011
Stress relaxation characteristics of low-fat chicken sausages made in ArgentinaSilvina C Andrés, Noemí E Zaritzky, Alicia N Califano
Meat Science|November 9, 2011
Structural and functional characteristics of muscle fibres in pigs with different malignant hyperthermia susceptibility (MHS) and different meat qualityI Fiedler, K Ender, M Wicke, et al.
Meat Science|November 9, 2011
Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)K B Chin, J T Keeton, M T Longnecker, et al.
Meat Science|November 9, 2011
Free amino acids and other non-volatile compounds formed during processing of Iberian hamL Martín, T Antequera, J Ventanas, et al.
Meat Science|November 9, 2011
Quality properties of pork sausage prepared with water-soluble chitosan oligomerC Jo, J W Lee, K H Lee, et al.
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