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Meat Science|November 9, 2011
Effect of vitamin E, low dose irradiation, and display time on the quality of porkS Ohene-Adjei, T Bertol, Y Hyun, et al.Meat Science|November 9, 2011
Physicochemical, functional and microbiological quality of buffalo liverSuresh Devatkal, S K Mendiratta, N Kondaiah, et al.Meat Science|November 9, 2011
Quantification of salt concentrations in cured pork by computed tomographyChristian Vestergaard, Jørgen Risum, Jens Adler-NissenMeat Science|November 9, 2011
Shelf life characteristics of enhanced modified atmosphere packaged porkMatthew Livingston, M Susan Brewer, John Killifer, et al.Meat Science|November 9, 2011
Muscle composition and fatty acid profile in lambs fattened in drylot or pastureA Rowe, F A Macedo, J V Visentainer, et al.Meat Science|November 9, 2011
Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing `safe grill' equipmentN Sundararajan, M Ndife, R Basel, et al.Meat Science|November 9, 2011
Textural assessment of clenbuterol treatment in beefM Luño, J A Beltrán, I Jaime, et al.Meat Science|November 9, 2011
Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methodsM J Van Oeckel, N Warnants, C V BoucquéMeat Science|November 9, 2011
Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storageC Jo, J I Lee, D U AhnMeat Science|November 9, 2011
Textural effect of chilling hot Longissimus dorsi muscle with solid CO(2)M V Swain, A J Gigiel, G LimpensPageof 871