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Meat Science|December 3, 2014
Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborumO R Oltra, L J Farmer, A W Gordon, et al.Meat Science|December 3, 2014
Meat consumption and breast cancer: a case-control study in womenNiki Mourouti, Meropi D Kontogianni, Christos Papavagelis, et al.Meat Science|December 3, 2014
Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm)Benjamin W B Holman, Eric N Ponnampalam, Remy J van de Ven, et al.Meat Science|December 3, 2014
Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. SemimembranosusVia Suwandy, Alan Carne, Remy van de Ven, et al.Meat Science|December 3, 2014
Pathophysiology of penetrating captive bolt stunning in Alpacas (Vicugna pacos)Troy J Gibson, Claire Whitehead, Rebecca Taylor, et al.Meat Science|December 3, 2014
Validation of boar taint detection by sensory quality control: relationship between sample size and uncertainty of performance indicatorsDaniel Mörlein, Rune Haubo Bojesen Christensen, Jan GertheissMeat Science|December 3, 2014
Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of porkL Inserra, G Luciano, M Bella, et al.Meat Science|December 3, 2014
Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four musclesJ F Legako, J C Brooks, T G O'Quinn, et al.Meat Science|September 3, 2015
Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating qualityM A Smith, R D Bush, R J van de Ven, et al.Pageof 871