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Meat Science|November 9, 2011
Volatile compounds of dry hams from Iberian pigsM O López, L de la Hoz, M I Cambero, et al.Meat Science|November 9, 2011
Quality of fresh retail pork cuts stored in modified atmosphere under temperature conditions simulating export to distant marketsL M McMullen, M E StilesMeat Science|November 9, 2011
Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter culturesG Johansson, J L Berdagué, M Larsson, et al.Meat Science|November 9, 2011
Parameters determining the quality of charqui, an intermediate moisture meat productE A Torres, M Shimokomaki, B D Franco, et al.Meat Science|November 9, 2011
Water activity of Spanish intermediate-moisture meat productsJ Fernández-Salguero, R Gómez, M A CarmonaMeat Science|November 9, 2011
Measurements of pH(60) in pork using ISFET/REFET and glass electrode methodsL C Roseiro, C Santos, J Almeida, et al.Meat Science|November 9, 2011
Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperatureL C Roseiro, C Santos, R S MeloMeat Science|November 9, 2011
Effect of different electrical stimulation and chilling treatments on pork qualityA A Taylor, M Z TantikovMeat Science|November 9, 2011
Distribution of volatile branched-chain fatty acids in various lamb tissuesC P Brennand, R C LindsayMeat Science|November 9, 2011
The effectiveness of high frequency electrical stunning in pigsM H Anil, J L McKinstryPageof 871