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Meat Science|November 20, 2016
Beef consumer segment profiles based on information source usage in PolandSylwia Żakowska-Biemans, Zuzanna Pieniak, Krystyna Gutkowska, et al.Meat Science|April 29, 2014
Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surfaceFranco P Rivas, Marcela P Castro, Marisol Vallejo, et al.Meat Science|April 29, 2014
Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambsL A Aguayo-Ulloa, M Pascual-Alonso, M M Campo, et al.Meat Science|April 29, 2014
Fatty acid composition, oxidation status and volatile organic compounds in "Colonnata" lard from Large White or Cinta Senese pigs as affected by curing timeA Serra, A Buccioni, M T Rodriguez-Estrada, et al.Meat Science|October 19, 2016
Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taintF Borrisser-Pairó, N Panella-Riera, M Gil, et al.Meat Science|March 4, 2014
Association of calpastatin gene polymorphisms and meat quality traits in pigK Ropka-Molik, A Bereta, M Tyra, et al.Meat Science|March 4, 2014
Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samplesS Andrés, L Morán, N Aldai, et al.Meat Science|March 4, 2014
European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredientBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.Meat Science|March 4, 2014
The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oilsDorra Aouadi, Giuseppe Luciano, Valentina Vasta, et al.Pageof 871