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Meat Science|July 28, 2022
Meat consumption and consumer attitudes - A Norwegian perspectiveØydis Ueland, Rune Rødbotten, Paula Varela
Meat Science|May 5, 2022
A simple and portable method for on-line texture measurement of Italian "Speck Alto Adige"Flavia Bianchi, Gerhard Gamper, Lidia Lozano, et al.
Meat Science|April 23, 2022
High consumer acceptance of mutton and the influence of ageing method on eating qualityMelindee Hastie, Minh Ha, Robin Henry Jacob, et al.
Meat Science|April 23, 2022
Contributions of energy pathways to ATP production and pH variations in postmortem musclesChengcheng Wang, Sulaiman K Matarneh, David Gerrard, et al.
Meat Science|February 26, 2022
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powderHamed Ghafouri-Oskuei, Afshin Javadi, Mohammad Reza Saeidi-Asl, et al.
Meat Science|February 27, 2022
Investigating potential causal relationships among carcass and meat quality traits using structural equation model in Nellore cattleTiago Bresolin, Tiago Luciano Passafaro, Camila Urbano Braz, et al.
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