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Meat Science|January 17, 2012
Reducing sodium levels in frankfurters using naturally brewed soy sauceMegan M McGough, Takuya Sato, Scott A Rankin, et al.Meat Science|December 17, 2011
Lamb meat--importance of origin and grazing system for Italian and Norwegian consumersMargrethe Hersleth, Tormod Næs, Marit Rødbotten, et al.Meat Science|January 10, 2012
Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloinsAmudhan Ponrajan, Mark A Harrison, T Dean Pringle, et al.Meat Science|December 14, 2011
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking timeJosé Sánchez Del Pulgar, Antonio Gázquez, Jorge Ruiz-CarrascalMeat Science|March 31, 2012
Dietary influence on the m. longissimus dorsi fatty acid composition of lambs in relation to protein sourceT D Turner, L Karlsson, C Mapiye, et al.Meat Science|March 21, 2012
Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat contentMaria Font-i-Furnols, Núria Tous, Enric Esteve-Garcia, et al.Meat Science|March 27, 2012
Effect of varying salt and fat levels on the sensory quality of beef pattiesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.Meat Science|March 27, 2012
Beyond celery and starter culture: advances in natural/organic curing processes in the United StatesJ G Sebranek, A L Jackson-Davis, K L Myers, et al.Meat Science|November 23, 2011
Production system and slaughter age effects on intramuscular fatty acids from young Tudanca bullsM J Humada, E Serrano, C Sañudo, et al.Meat Science|December 27, 2011
Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtésEvelyne H A Doolaege, Els Vossen, Katleen Raes, et al.Pageof 871