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Meat Science|November 9, 2011
Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phasesI Astiasarán, R Redin, C Cid, et al.
Meat Science|November 9, 2011
Testing for the RN(-) gene in retail pork chopsW J Meadus, R Macinnis
Meat Science|November 9, 2011
An international study on the importance of androstenone and skatole for boar taint: I. Presentation of the programme and measurement of boar taint compounds with different analytical proceduresM Bonneau, A J Kempster, R Claus, et al.
Meat Science|November 9, 2011
Some recent advances and future priorities in research for the meat industryP V Tarrant
Meat Science|November 9, 2011
Oxidation in traditional mediterranean meat productsR Chizzolini, E Novelli, E Zanardi
Meat Science|November 9, 2011
Attachment of bacteria to meat surfaces: A reviewD Selgas, M Luisa Marín, C Pin, et al.
Meat Science|November 9, 2011
The effect of scalding on subcutaneous and ham temperatures and ultimate pork qualityP G van der Wal, G van Beek, C H Veerkamp, et al.
Meat Science|November 9, 2011
Prediction of composition traits of young Charolais bull carcasses using a morphometric methodE Laville, V Martin, O Bastien
Meat Science|November 9, 2011
Veal colour assessment with three wavelengthsJ Aporta, B Hernández, C Sañudo
Meat Science|November 9, 2011
Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg whiteF J Colmenero, G Barreto, P Fernández, et al.
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