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Meat Science|November 8, 2011
Post-natal changes in some histochemical and enzymatic characteristics of three pig musclesL Lefaucheur, P VigneronMeat Science|November 8, 2011
Effect of different types and locations of the electrode source of an extra low voltage electrical stimulation system on beef qualityM B SolomonMeat Science|November 8, 2011
Influence of straw feeding and growth-implant on veal meat qualityM Renerre, C Touraille, P Bordes, et al.Meat Science|November 8, 2011
Growth and development of water buffalo and Friesian crossbred cattle, with special reference to the 'entire' and 'boneless' cutsO Y Abdallah, K A Shanin, M G LatifMeat Science|November 8, 2011
The storage life of chilled pork packaged under carbon dioxideC O Gill, J C HarrisonMeat Science|November 8, 2011
Effects of level of feeding, pre-slaughter stress and method of slaughter on postmortem glycolysis of sheep musclesW R ShorthoseMeat Science|November 8, 2011
The effects of conditioning on meat collagen: Part 1-Evidence for gross in situ proteolysisC Stanton, N LightMeat Science|November 8, 2011
Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaksT Okayama, T Imai, M YamanoueMeat Science|November 8, 2011
Tenderness of pork muscles as influenced by chilling rate and altered carcass suspensionA J Møller, E Kirkegaard, T VestergaardMeat Science|November 8, 2011
Relation between muscular development and muscle collagen content in pigsA Baland, G MoninPageof 871