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Meat Science|November 9, 2011
Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma hamGiorgia Ferrari, Paolo Lambertini, Daniela Manzini, et al.
Meat Science|November 9, 2011
Mould starter cultures for dry sausages-selection, application and effectsL O Sunesen, L H Stahnke
Meat Science|November 9, 2011
The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristicsJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
Meat Science|November 9, 2011
Determination of animal skeletal maturity by image processingI Hatem, J Tan, D E Gerrard
Meat Science|November 9, 2011
Microbiological effects of carcass decontaminating treatments at four beef packing plantsC O Gill, C Landers
Meat Science|November 9, 2011
Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscleL Hoz, C J Lopez-Bote, M I Cambero, et al.
Meat Science|November 9, 2011
The influence of environment, mode of nutrition and animal species on level of nitrosamine contamination in venisonRyszard Rywotycki
Meat Science|November 9, 2011
Factors influencing intention to purchase beef in the Irish marketM McCarthy, M de Boer, S O'Reilly, et al.
Meat Science|November 9, 2011
Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weightsM T Díaz, S Velasco, C Pérez, et al.
Meat Science|November 9, 2011
Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storageDavid Morcuende, Mario Estévez, Jorge Ruiz, et al.
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