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Meat Science|November 9, 2011
Inhibition of Yersinia enterocolitica by Lactobacillus sake strains of meat originJ M Rodríguez, O J Sobrino, W L Moreira, et al.Meat Science|November 9, 2011
Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foodsF Shahidi, R B Pegg, N P SenMeat Science|November 9, 2011
Studies on processing and refrigerated storage of 'Rista'A H Samoon, N SharmaMeat Science|November 9, 2011
Modelling post-mortem tenderisation-V: Inactivation of calpainsE DransfeldMeat Science|November 9, 2011
The effects of antifreeze proteins on chilled and frozen meatS R Payne, D Sandford, A Harris, et al.Meat Science|November 9, 2011
Characteristics of some intermediate moisture smoked meatsT M Okonkwo, Z A Obanu, D A LedwardMeat Science|November 9, 2011
Collagen and its rational content in meat products 2: Experiments with growing ratsI A Rogov, Y I Kovalev, E S Tokaev, et al.Meat Science|November 9, 2011
Beta-endorphin and cortisol concentrations in plasma of blood samples collected during exsanguination of cattleR K Tume, F D ShawMeat Science|November 9, 2011
Effects of exogenous porcine somatotropin (pST) administration on pork meat qualityJ Mourot, M Bonneau, P Charlotin, et al.Meat Science|November 9, 2011
Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in porkF J Monahan, D J Buckley, P A Morrissey, et al.Pageof 871