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Meat Science|November 9, 2011
Functionality of cow beef in coarse and fine ground model systemsJ E Swan, J A BolesMeat Science|November 9, 2011
A mapping method for the description of Warner-Bratzler shear force gradients in beef Longissimus thoracis et lumborum and SemitendinosusJ A M Janz, J L Aalhus, M E R Dugan, et al.Meat Science|November 9, 2011
Application of proteomics to understand the molecular mechanisms behind meat qualityKristin Hollung, Eva Veiseth, Xiaohong Jia, et al.Meat Science|November 9, 2011
Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobinsMark P Richards, Angela M Modra, Rong LiMeat Science|November 9, 2011
Refractometry of pork muscle and beef connective and adipose tissueH J SwatlandMeat Science|November 9, 2011
The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storageN A Botsoglou, E Christaki, D J Fletouris, et al.Meat Science|November 9, 2011
Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing proceduresSusana M Portocarrero, Melissa Newman, Benjy MikelMeat Science|November 9, 2011
Kinetics of hydration properties of meat emulsions containing various fillers during smokehouse cookingL R Correia, G S MittalMeat Science|November 9, 2011
Kinetics of pH and colour of meat emulsions containing various fillers during smokehouse cookingL R Correia, G S MittalPageof 871