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Meat Science|November 9, 2011
Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminantsM Concepción Aristoy, Fidel ToldráMeat Science|November 9, 2011
A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurtersIrène Allais, Christophe Viaud, Arnaud Pierre, et al.Meat Science|November 9, 2011
Effects of carbon dioxide on yield, texture and microstructure of cooked ground beefOddvin Sørheim, Ragni Ofstad, Per LeaMeat Science|November 9, 2011
Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidantsDiana Ansorena, Iciar AstiasaránMeat Science|November 9, 2011
The relationship between postmortem urinary catecholamines, meat ultimate pH, and shear force in bulls and cowsT E Lowe, C E Devine, R W Wells, et al.Meat Science|November 9, 2011
Meat quality characteristics in different lines of Iberian pigsElena Muriel, Jorge Ruiz, Jesùs Ventanas, et al.Meat Science|November 9, 2011
Selection of Lactobacillus strains from fermented sausages for their potential use as probioticsC Pennacchia, D Ercolini, G Blaiotta, et al.Meat Science|November 9, 2011
The bacteriological quality of British beef 2. Frozen minced beefM Hinton, E Coombs, V Tucker, et al.Meat Science|November 9, 2011
The bacteriological quality of British beef 3. Frozen primal jointsM Hinton, J R Holder, W R Hudson, et al.Meat Science|November 9, 2011
Influences of the method of housing bulls on their body composition and muscle fibre typesC Jurie, B Picard, Y GeayPageof 871