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Meat Science|November 9, 2011
Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging techniqueJ Qiao, N Wang, M O Ngadi, et al.Meat Science|November 9, 2011
The impact of sensory quality of pork on consumer preferenceMargit D Aaslyng, Marjatta Oksama, Eli V Olsen, et al.Meat Science|November 9, 2011
Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing-finishing swineJ Mitchaothai, C Yuangklang, S Wittayakun, et al.Meat Science|November 9, 2011
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing unitsI Lebert, S Leroy, P Giammarinaro, et al.Meat Science|November 9, 2011
The fate of two Listeria monocytogenes serotypes in "cig kofte" at different storage temperaturesHisamettin Durmaz, Emrullah Sagun, Hakan Sancak, et al.Meat Science|November 9, 2011
Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheresBegoña Rubio, Beatriz Martínez, María Josefa Sánchez, et al.Meat Science|November 9, 2011
A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BWD Renaudeau, J MourotMeat Science|November 9, 2011
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°CDimitrios Georgantelis, Ioannis Ambrosiadis, Panagiota Katikou, et al.Meat Science|November 9, 2011
Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing systemAna I Carrapiso, Carmen GarcíaMeat Science|November 9, 2011
Utilization of hazelnut pellicle in low-fat beef burgersSadettin Turhan, Inci Sagir, N Sule UstunPageof 871