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Meat Science|April 27, 2010
Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging materialAna Rivas-Cañedo, Manuel Nuñez, Estrella Fernández-García
Meat Science|April 27, 2010
CO(2) stunning procedure on Manchego light lambs: Effect on meat qualityH Vergara, R Bórnez, M B Linares
Meat Science|April 27, 2010
Animal performance and fatty acid composition of lambs fed with different vegetable oilsT Manso, R Bodas, T Castro, et al.
Meat Science|April 27, 2010
Influence of feeding systems on cortisol levels, fat colour and instrumental meat quality in light lambsS Carrasco, B Panea, G Ripoll, et al.
Meat Science|April 27, 2010
Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein-Fresian cull cowsDaniel Franco, Esperanza Bispo, Laura González, et al.
Meat Science|April 27, 2010
Evaluation of the effect of defrosting practices of ground beef on the heat tolerance of Listeria monocytogenes and Salmonella EnteritidisAlexandra Lianou, Konstantinos P Koutsoumanis
Meat Science|April 27, 2010
Identification of chicken, duck, pigeon and pig meat by species-specific markers of mitochondrial originSantosh Haunshi, Rantu Basumatary, P S Girish, et al.
Meat Science|April 27, 2010
Nutrient composition and technological quality of meat from alpacas reared in PeruBettit K Salvá, José M Zumalacárregui, Ana C Figueira, et al.
Meat Science|April 27, 2010
Beef hamburgers enriched in lycopene using dry tomato peel as an ingredientM Luisa García, Marta M Calvo, M Dolores Selgas
Meat Science|April 27, 2010
Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigsJ M Broncano, M J Petrón, V Parra, et al.
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