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Meat Science|October 11, 2011
Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambsG Ripoll, P Albertí, M JoyMeat Science|July 8, 2011
A note on the frequency of gastric ulcers detected during post-mortem examination at a pig abattoirH Swaby, N G GregoryMeat Science|August 2, 2011
Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditionsGeun Pyo Hong, Sang-Gi Min, Koo Bok ChinMeat Science|August 2, 2011
Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked porkXiaoguang Dong, Hui Chen, Yi Liu, et al.Meat Science|October 15, 2011
Identification of meat species by PCR-RFLP of the mitochondrial COI geneNadia Haider, Imad Nabulsi, Bassam Al-SafadiMeat Science|October 12, 2011
Sensory characteristics of meat cooked for prolonged times at low temperatureLine Christensen, Annemarie Gunvig, Mari Ann Tørngren, et al.Meat Science|October 22, 2011
The effect of maternal linseed supplementation and/or lamb linseed supplementation on muscle and subcutaneous adipose tissue fatty acid composition of indoor lambsV Berthelot, P Bas, E Pottier, et al.Meat Science|August 23, 2011
Identification of chemical markers for the sensory shelf-life of saveloyE S Holm, A Schäfer, T Skov, et al.Meat Science|August 9, 2011
Near-infrared hyperspectral imaging for grading and classification of porkDouglas Barbin, Gamal Elmasry, Da-Wen Sun, et al.Meat Science|August 9, 2011
Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine valueE Hallenstvedt, M Øverland, A Rehnberg, et al.Pageof 871