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Meat Science|November 9, 2011
Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurtersS S Tan, A Aminah, X G Zhang, et al.Meat Science|November 9, 2011
Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakeiT Bolumar, Y Sanz, M Flores, et al.Meat Science|November 9, 2011
Association between body composition of growing pigs determined by magnetic resonance imaging, deuterium dilution technique, and chemical analysisM Mohrmann, R Roehe, A Susenbeth, et al.Meat Science|November 9, 2011
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumersM Font I Furnols, R San Julián, L Guerrero, et al.Meat Science|November 9, 2011
Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cookingL M Sammel, J R ClausMeat Science|November 9, 2011
Sorting for beef tenderness using high performance liquid chromatography and capillary electrophoresis: A research noteJ R Patel, M B Solomon, T Fahrenholz, et al.Meat Science|November 9, 2011
The effect of nutritional supplements on growth rate, stress responsiveness, muscle glycogen and meat tenderness in pastoral lambsT E Lowe, B M Peachey, C E DevineMeat Science|November 9, 2011
Monoclonal antibodies against troponin I for the detection of rendered muscle tissues in animal feedstuffsFur-Chi Chen, Y-H Peggy Hsieh, Roger C BridgmanMeat Science|November 9, 2011
The effect of food deprivation prior to slaughter on performance, behaviour and meat qualityV E Beattie, M S Burrows, B W Moss, et al.Meat Science|November 9, 2011
Determination of the buffering capacity of postrigor meatE Puolanne, R KivikariPageof 871