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Meat Science|November 9, 2011
Rabbit growth, feed efficiency and body composition: Effects of recombinant porcine somatotropinF Hulot, J Ouhayoun, A D Zotte
Meat Science|November 9, 2011
Serum skatole detection using gas chromatography and high performance liquid chromatographyR S Lin, M W Orcutt, J A Patterson, et al.
Meat Science|November 9, 2011
Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swineS D Shackelford, J O Reagan, K D Haydon, et al.
Meat Science|November 9, 2011
Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfacesY Benito, C Pin, M L Marin, et al.
Meat Science|November 9, 2011
Chilled storage life of hot-boned, pre-rigor, salted minced beefD N Sadler, J E Swan
Meat Science|November 9, 2011
Effect of pH at time of salting on the functional properties of pre-rigor beefM M Farouk, J E Swan
Meat Science|November 9, 2011
Responses of two genotypes of chicken to the diets and stocking densities typical of UK and 'Label Rouge' production systems: I. Performance, behaviour and carcass compositionP D Lewis, G C Perry, L J Farmer, et al.
Meat Science|November 9, 2011
Characteristics of chicken-seal salamiF Shahidi, J Synowiecki, V Venugopal, et al.
Meat Science|November 9, 2011
n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreedingJ F Tejeda, C García, M J Petrón, et al.
Meat Science|November 9, 2011
Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storageD U Ahn, K C Nam, M Du, et al.
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