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Meat Science|November 9, 2011
Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processingM Toldrà, E Dàvila, E Saguer, et al.Meat Science|November 9, 2011
De electricitatis catholici musculari - Concerning the electrical properties of muscles, with emphasis on meat qualityL S Ravn, N K Andersen, M A Rasmussen, et al.Meat Science|November 9, 2011
A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distributionK W Farag, J G Lyng, D J Morgan, et al.Meat Science|November 9, 2011
Characteristics of Staphylococcus hyicus strains isolated from pig carcasses in two different slaughterhousesCh Hassler, S Nitzsche, C Iversen, et al.Meat Science|November 9, 2011
Effect of organic production system on broiler carcass and meat qualityC Castellini, C Mugnai, A Dal BoscoMeat Science|November 9, 2011
Meat tenderization by calcium chloride after osmotic dehydrationB Gerelt, Y Ikeuchi, T Nishiumi, et al.Meat Science|November 9, 2011
The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail displayM R Stivarius, F W Pohlman, K S McElyea, et al.Meat Science|November 9, 2011
Effect of artificial rearing on lamb welfare and meat qualityF Napolitano, G F Cifuni, C Pacelli, et al.Meat Science|November 9, 2011
High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured hamX Serra, C Sárraga, N Grèbol, et al.Pageof 871