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Meat Science|November 8, 2011
Fatty acid composition of backfat in large white pigs selected for low backfat thicknessJ D Wood, M B Enser, H J Macfie, et al.Meat Science|November 8, 2011
Influence of animal age on the tenderness of beef: Muscle differencesP E Bouton, A L Ford, P V Harris, et al.Meat Science|November 8, 2011
A simple, sensitive enzymatic method for quantitation of soya proteins in soya-meat blendsP A Morrisey, K Olbrantz, M L GreaserMeat Science|November 8, 2011
Effect of breeding bull on the fatty acid composition of the carcass lipid in steers of a beef breed cattleS Adachi, K Suyama, J Tsuchida, et al.Meat Science|November 8, 2011
Scanning calorimetric studies on offal protein isolatesJ G Arêas, R A LawrieMeat Science|November 8, 2011
The effect of oestrus behaviour on muscle glycogen concentration and dark-cutting in beef heifersF J Kenny, P V TarrantMeat Science|November 8, 2011
Stabilization of meat lipids with nitrite-free curing mixturesF Shahidi, L J Rubin, D F WoodMeat Science|November 8, 2011
Practical observations on the methodology for determining 3-methyl-l-histidine using fluorescamine derivativesW J White, R A LawriePageof 871