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Meat Science|November 9, 2011
Effects of salt and temperature on proteolysis during ripening of Iberian hamL Martín, J J Córdoba, T Antequera, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on pork qualityA H Hoving-Bolink, G Eikelenboom, J T van Diepen, et al.
Meat Science|November 9, 2011
Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131N Xiraphi, M Georgalaki, K Rantsiou, et al.
Meat Science|November 9, 2011
Determination of volatile compounds in San Daniele ham using headspace GC-MSBrigitta Gaspardo, Giuseppe Procida, Barbara Toso, et al.
Meat Science|November 9, 2011
Carcass and meat quality of Assaf milk fed lambs: Effect of rearing system and sexA B Rodríguez, R Landa, R Bodas, et al.
Meat Science|November 9, 2011
Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storageB de Las Rivas, C Ruiz-Capillas, A V Carrascosa, et al.
Meat Science|November 9, 2011
Effect of the insulin-like growth factor-II and RYR1 genotype in pigs on carcass and meat quality traitsK Van den Maagdenberg, A Stinckens, E Claeys, et al.
Meat Science|November 9, 2011
Relationship between sensory attributes and volatile compounds qualifying dry-cured hamsDiego L García-González, Noelia Tena, Ramón Aparicio-Ruiz, et al.
Meat Science|November 9, 2011
The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork qualityJ H Choe, Y M Choi, S H Lee, et al.
Meat Science|November 9, 2011
Comparing the histochemical characteristics and meat quality traits of different pig breedsY C Ryu, Y M Choi, S H Lee, et al.
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