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Meat Science|November 9, 2011
Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packagingM C Lanari, D M Schaefer, K K SchellerMeat Science|November 9, 2011
Levels of calpain and calpastatin in meat subjected to high pressureN Homma, Y Ikeuchi, A SuzukiMeat Science|November 9, 2011
Determination of phospholipid content of intramuscular fat by Fourier Transform Infrared spectroscopyH Villé, G Maes, R De Schrijver, et al.Meat Science|November 9, 2011
Presence of an unidentified myosin isoform in certain bovine foetal musclesB Picard, H Gagnière, J Robelin, et al.Meat Science|November 9, 2011
Modification of physico-chemical and colour parameters during the marketing of 'paté'F Perlo, A Gago-Gago, M Rosmini, et al.Meat Science|November 9, 2011
Effect of muscle type and food deprivation for 24 hours on the composition of the lipid fraction in muscles of Large White pigsX Fernandez, J Mourot, A Mounier, et al.Meat Science|November 9, 2011
Cold induced toughening in excised pork as affected by pH, R value and time at boningA J Møller, P JensenMeat Science|November 9, 2011
Determination of papain in raw meat by immunoassayJ G Sargeant, H M Bowie, M J BillingtonMeat Science|November 9, 2011
Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loinP Gou, L Guerrero, J Gelabert, et al.Meat Science|November 9, 2011
Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef pattiesB W Berry, R L Joseph, M S StanfieldPageof 871