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Meat Science|April 27, 2010
Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging materialAna Rivas-Cañedo, Estrella Fernández-García, Manuel Nuñez
Meat Science|April 27, 2010
Content of polyamines in by-products of slaughter pigsT Fuchs, F Bauer, P Paulsen
Meat Science|April 27, 2010
A non-destructive method to monitor changes in a troponin T peptide in beef drip with a monoclonal antibodySusumu Muroya, Mika Oe, Ikuyo Nakajima, et al.
Meat Science|April 27, 2010
Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristicsI López-López, S Cofrades, F Jiménez-Colmenero
Meat Science|April 27, 2010
Fatty acid composition of meat and perirenal fat in rabbits from two different rearing systemsCarla Lazzaroni, Davide Biagini, Carola Lussiana
Meat Science|April 27, 2010
Effect of sugarcane diets and a high fibre commercial diet on fresh meat and dry-cured ham quality in local Caribbean pigsX Xandé, J Mourot, H Archimède, et al.
Meat Science|April 27, 2010
Application of exogenous enzymes to beef muscle of high and low-connective tissueG A Sullivan, C R Calkins
Meat Science|April 27, 2010
Effect of consanguinity on Argentinean Angus beef DNA traceabilityA Baldo, A Rogberg-Muñoz, A Prando, et al.
Meat Science|April 27, 2010
Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt contentSonia Ventanas, Eero Puolanne, Hely Tuorila
Meat Science|April 27, 2010
Oxidative stability of gelatin coated pork at refrigerated storageJoshua L Herring, Sharat C Jonnalongadda, Vinod C Narayanan, et al.
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