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Meat Science|November 9, 2011
Diet and genotype effects on the quality index of beef produced in the Argentine Pampeana regionN J Latimori, A M Kloster, P T García, et al.
Meat Science|November 9, 2011
Effect of salt addition on sous vide cooked whole beef muscles from ArgentinaS R Vaudagna, A A Pazos, S M Guidi, et al.
Meat Science|November 9, 2011
A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in ArgentinaP Castellano, C Belfiore, S Fadda, et al.
Meat Science|November 9, 2011
Effect of salt addition on the thermal behavior of proteins of bovine meat from ArgentinaD G Pighin, A M Sancho, C B Gonzalez
Meat Science|November 9, 2011
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from ArgentinaG Grigioni, L Langman, N Szerman, et al.
Meat Science|November 9, 2011
Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meatS Fadda, C Chambon, M C Champomier-Vergès, et al.
Meat Science|November 9, 2011
The use of elastography to measure quality characteristics of pork semimembranosus muscleE P Berg, F Kallel, F Hussain, et al.
Meat Science|November 9, 2011
Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborumX Fernandez, G Monin, A Talmant, et al.
Meat Science|November 9, 2011
Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weightK W Lin, J Y Chao
Meat Science|November 9, 2011
Antioxidant and antibacterial activities of natural extracts: application in beef meatballsJ Fernández-López, N Zhi, L Aleson-Carbonell, et al.
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