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Meat Science|November 9, 2011
Genomic identification of the breed of an individual or its tissueR Ciampolini, H Leveziel, E Mazzanti, et al.Meat Science|November 9, 2011
Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acidsR Talon, D Walter, M C MontelMeat Science|November 9, 2011
Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere compositionM Jakobsen, G BertelsenMeat Science|November 9, 2011
Heterogeneous composition of histochemical fibre types in the different parts of M. longissimus thoracis from Mishima (Japanese native) steersS Morita, H Iwamoto, Y Fukumitsu, et al.Meat Science|November 9, 2011
The effect of paprika, garlic and salt on rancidity in dry sausagesM M Aguirrezábal, J Mateo, M C Domínguez, et al.Meat Science|November 9, 2011
Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric studyJ Brøndum, D V Byrne, L S Bak, et al.Meat Science|November 9, 2011
Intramuscular connective tissue and its role in meat qualityPeter P PurslowMeat Science|November 9, 2011
Effects of heat on meat proteins - Implications on structure and quality of meat productsE TornbergMeat Science|November 9, 2011
Pore formation in cured-smoked pork determined with image analysis-effects of tumbling and RN(-) geneAnja Hullberg, Lucia BalleriniPageof 871