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Meat Science|July 31, 2013
Classification of dry-cured hams according to the maturation time using near infrared spectra and artificial neural networksM Prevolnik, D Andronikov, B Žlender, et al.Meat Science|July 31, 2013
Small heat shock proteins and their role in meat tenderness: a reviewD Lomiwes, M M Farouk, E Wiklund, et al.Meat Science|July 31, 2013
Fatty acid profiles and adipogenic gene expression of various fat depots in Japanese Black and Holstein steersBungo Shirouchi, Elke Albrecht, Gerd Nuernberg, et al.Meat Science|May 23, 2012
Meat quality and cooking attributes of thawed pork with different low field NMR T(21)Chunbao Li, Dengyong Liu, Guanghong Zhou, et al.Meat Science|June 12, 2012
Consumer studies on sensory acceptability of boar taint: a reviewMaria Font-i-FurnolsMeat Science|June 12, 2012
Characterization of porcine SKIP gene in skeletal muscle development: polymorphisms, association analysis, expression and regulation of cell growth in C2C12 cellsQi Xiong, Jin Chai, Changyan Deng, et al.Meat Science|June 12, 2012
Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breedRoberto Bermúdez, Inmaculada Franco, Daniel Franco, et al.Meat Science|January 2, 2015
High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausagesHuijuan Yang, Minyi Han, Yun Bai, et al.Meat Science|January 6, 2015
Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stabilityAnna C V C S Canto, Surendranath P Suman, Mahesh N Nair, et al.Meat Science|December 3, 2014
Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef pattiesStavros G Manios, Panagiotis N SkandamisPageof 871