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Meat Science|November 9, 2011
Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meatK Syed Ziauddin, N S Mahendrakar, D N Rao, et al.Meat Science|November 9, 2011
Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopyElisabeth Fjærvoll Olsen, Elling-Olav Rukke, Audun Flåtten, et al.Meat Science|November 9, 2011
Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat qualityM Vestergaard, N T Madsen, H B Bligaard, et al.Meat Science|November 9, 2011
Mould growth on traditional greek sausages and penicillin production by Penicillium isolatesMaria Papagianni, Ioannis Ambrosiadis, G FiliousisMeat Science|November 9, 2011
Single nucleotide polymorphism in growth hormone gene exon-4 and exon-5 using PCR-SSCP in Black Bengal goats - A prolific meat breed of IndiaNeelam Gupta, S P S Ahlawat, D Kumar, et al.Meat Science|November 9, 2011
Intramuscular fatty acid composition of lambs given a tanniniferous diet with or without polyethylene glycol supplementationV Vasta, P Pennisi, M Lanza, et al.Meat Science|November 9, 2011
Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assaysHelena Albano, Márcia Oliveira, Ricardo Aroso, et al.Meat Science|November 9, 2011
The relationship between animal age and the thermal stability and cross-link content of collagen from five goat musclesD J Horgan, P N Jones, N L King, et al.Pageof 871