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Meat Science|May 7, 2013
Exotic protein sources to meet all needsLouwrens C Hoffman, Donna Cawthorn
Meat Science|May 7, 2013
Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressureSamooel Jung, Ki Chang Nam, Dong Uk Ahn, et al.
Meat Science|May 7, 2013
Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat priceC E Realini, M Font i Furnols, C Sañudo, et al.
Meat Science|May 8, 2013
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR studyCiara K McDonnell, Paul Allen, Elaine Duggan, et al.
Meat Science|July 26, 2014
Science and animal welfare in France and European Union: Rules, constraints, achievementsServière Jacques
Meat Science|March 26, 2013
The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigsGap-Don Kim, Jin-Yeon Jeong, Eun-Young Jung, et al.
Meat Science|August 11, 2014
Growth inhibition of lactic acid bacteria in ham by nisin: a model approachDaneysa L Kalschne, Simone Geitenes, Marilei R Veit, et al.
Meat Science|August 11, 2014
Postnatal expression patterns and polymorphism analysis of the bovine myocyte enhancer factor 2C (Mef2C) geneE Juszczuk-Kubiak, K Wicińska, R R Starzyński
Meat Science|August 5, 2014
Beef quality of young Angus×Nellore cattle supplemented with rumen-protected lipids during rearing and fatting periodsE N Andrade, A Polizel Neto, R O Roça, et al.
Meat Science|August 5, 2014
Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodologyCandelaria Poyato, Diana Ansorena, Izaskun Berasategi, et al.
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