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Meat Science|November 9, 2011
Comparison of different dietary magnesium supplements on pork qualityD N D'Souza, R D Warner, F R Dunshea, et al.
Meat Science|November 9, 2011
Influence of dietary α-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured hamB Isabel, C J Lopez-Bote, A I Rey, et al.
Meat Science|November 9, 2011
Establishment and application of a polymerase chain reaction for the identification of beefZ Guoli, Z Mingguang, Z Zhijiang, et al.
Meat Science|November 9, 2011
Effects of early maternal separation of lambs and rearing with minimal and maximal human contact on meat qualityF Napolitano, M Caroprese, A Girolami, et al.
Meat Science|November 9, 2011
Effects of feeding strategy during a short finishing period on performance, carcass and meat quality in previously-grazed young bullsA Cerdeño, C Vieira, E Serrano, et al.
Meat Science|November 9, 2011
Differential scanning calorimetry of porcine adipose tissuesK Sasaki, M Mitsumoto, T Nishioka, et al.
Meat Science|November 9, 2011
Utilization of microbes to process and preserve meatF K Lücke
Meat Science|November 9, 2011
Castration and slaughter age effects on panel assessment and aroma compounds of the "mestiço" goat meatM S Madruga, S G Arruda, N Narain, et al.
Meat Science|November 9, 2011
In vivo assessment of the quantity of breast muscle by sonography in broilersH Rémignon, F Seigneurin, F Moati
Meat Science|November 9, 2011
Microbiological contamination of raw beef trimmings and ground beefJ A Scanga, A D Grona, K E Belk, et al.
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