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Meat Science|November 9, 2011
Porcine bone marrow: extraction procedure and characterization by bone typeC M Calhoun, T D Schnell, R W Mandigo
Meat Science|November 9, 2011
Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus MuscleW T Banks, C Wang, M S Brewer
Meat Science|November 9, 2011
The influence of final conditions on meat colour in light lamb carcassesM J Alcalde, A I Negueruela
Meat Science|November 9, 2011
Evaluation of electrical stunning methods using alternative frequencies in commercial rabbitsG María, M López, R Lafuente, et al.
Meat Science|November 9, 2011
Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessmentE Safari, N M Fogarty, G R Ferrier, et al.
Meat Science|November 9, 2011
Quantitative competitive (QC) PCR for quantification of porcine DNAC Wolf, J Lüthy
Meat Science|November 9, 2011
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork pattiesT L Mc Carthy, J P Kerry, J F Kerry, et al.
Meat Science|November 9, 2011
Instrumental colour classification of veal carcassesB Hulsegge, B Engel, W Buist, et al.
Meat Science|November 9, 2011
Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementationA Grau, R Codony, S Grimpa, et al.
Meat Science|November 9, 2011
Effect of feeding system on the growth and carcass characteristics of Iberian pigs, and the use of ultrasound to estimate yields of jointsA Daza, A Mateos, C López Carrasco, et al.
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