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Meat Science|November 8, 2011
Effect of frozen storage of minced meats on the quality of sausages prepared from themM M Verma, A D Alarcon Rojo, D A Ledward, et al.Meat Science|November 8, 2011
Influence of processing on the degradation of pesticides in meat productsA Mirna, K CorettiMeat Science|November 8, 2011
The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sidesV P Long, P V TarrantMeat Science|November 8, 2011
The effects of electrical stimulation and ageing on beef tendernessD G Taylor, J G CornellMeat Science|November 8, 2011
Immersion chilling of hot cut, vacuum packed pork primalsT Brown, A J Gigiel, M Veronica, et al.Meat Science|November 8, 2011
The determination of hydroxyproline in meat using gas chromatography-mass spectrometryS K JohnsonMeat Science|November 8, 2011
Effects of N-nitrosopyrrolidine, nitrite and pyrrolidine on tumour development in mice as related to ingestion of cured meatA M Pearson, S D Sleight, D P Cornforth, et al.Meat Science|November 8, 2011
Prediction of the weight of lean and fat yield in bacon weight carcasses. A comparison of predictors used in commercial pig carcass classificationL R Giles, P J Ryan, D K Watchman, et al.Meat Science|November 8, 2011
A comparison of the optical intrascope, the Hennessy & Chong Fat Depth Indicator and the Danish MFA probe to predict pig carcass backfat thicknessL R GilesPageof 871