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Meat Science|May 15, 2016
Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meatFerdaous Zouaghi, María J CantalejoMeat Science|June 14, 2016
Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatoleM Font-I-Furnols, M D Aaslyng, G B C Backus, et al.Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.Meat Science|May 17, 2016
Prevalence, virulence and antibiotic susceptibility of Salmonella spp. strains, isolated from beef in Greater Tunis (Tunisia)Walid Oueslati, Mohamed Ridha Rjeibi, Moez Mhadhbi, et al.Meat Science|May 24, 2016
Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compoundsDanuta Jaworska, Marian Czauderna, Wiesław Przybylski, et al.Meat Science|April 28, 2016
Improved animal welfare, the right technology and increased businessS Støier, H D Larsen, M D Aaslyng, et al.Meat Science|May 2, 2016
Prediction of pork fat attributes using NIR Images of frozen and thawed porkH Huang, L Liu, M O NgadiMeat Science|May 8, 2016
The effect of forage type on lamb carcass traits, meat quality and sensory traitsGerlane F De Brito, Shawn R McGrath, Benjamin W B Holman, et al.Meat Science|May 9, 2016
Controversial cuisine: A global account of the demand, supply and acceptance of "unconventional" and "exotic" meatsDonna-Mareè Cawthorn, Louwrens C HoffmanMeat Science|May 10, 2016
New insights into meat by-product utilizationFidel Toldrá, Leticia Mora, Milagro ReigPageof 871