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Meat Science|November 9, 2011
Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbitsJorge A Ramírez, M Àngels Oliver, Marcial Pla, et al.Meat Science|November 9, 2011
Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available Frankfurters in Spain and consumer preferencesM A González-Viñas, A B Caballero, I Gallego, et al.Meat Science|November 9, 2011
Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausageZ Gonulalan, H Yetim, A KoseMeat Science|November 9, 2011
Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat productsHasret UluMeat Science|November 9, 2011
Proteome changes during pork meat ageing following use of two different pre-slaughter handling proceduresMartine Morzel, Christophe Chambon, Muriel Hamelin, et al.Meat Science|November 9, 2011
The usefulness of muscle color and pH for segregating beef carcasses into tenderness groupsL E Jeremiah, T A K W, L L GibsonMeat Science|November 9, 2011
Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidationC Lauridsen, D J Buckley, P A MorrisseyMeat Science|November 9, 2011
Dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels. Part IV. Amino acid profileC Waade, L H StahnkeMeat Science|November 9, 2011
Proteolysis in dry fermented sausages: The effect of selected exogenous proteasesO Díaz, M Fernandez, G D De Fernando, et al.Meat Science|November 9, 2011
Composition, solubility and gel properties of salt soluble proteins from two bovine muscle typesV Vega-Warner, R A Merkel, D M SmithPageof 871