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Meat Science|November 9, 2011
Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurtersM A Lurueña-Martínez, A M Vivar-Quintana, I Revilla
Meat Science|November 9, 2011
Volatile compounds in Iberian dry-cured loinE Muriel, T Antequera, M J Petrón, et al.
Meat Science|November 9, 2011
Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage systemL A Morin, F Temelli, L McMullen
Meat Science|November 9, 2011
Detection of meat species using TaqMan real-time PCR assaysJohn J Dooley, Kelly E Paine, Stephen D Garrett, et al.
Meat Science|November 9, 2011
The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lambJ J Bond, L A Can, R D Warner
Meat Science|November 9, 2011
Productivity and carcass characteristics of pure and crossbred Chinese Yellow CattleG H Zhou, L Liu, X L Xiu, et al.
Meat Science|November 9, 2011
Effect of substituting pork backfat with rind on quality characteristics of pork sausageS S Abiola, S W Adegbaju
Meat Science|November 9, 2011
Fat deposition, fatty acid composition and meat quality: A reviewJ D Wood, M Enser, A V Fisher, et al.
Meat Science|November 9, 2011
Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausageG Yıldız-Turp, M Serdaroğlu
Meat Science|November 9, 2011
Muscle fiber and fatty acid profiles of Mertolenga-PDO meatP Costa, L C Roseiro, R J B Bessa, et al.
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