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Meat Science|June 11, 2013
Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methodsEfstathios Giaouris, Even Heir, Michel Hébraud, et al.Meat Science|June 11, 2013
The development of a new methodology for knowledge sharing in the interface between university and society--an example from the meat sectorAnne Algers, Ayona Silva-Fletcher, Neville Gregory, et al.Meat Science|June 11, 2013
Interrelationship between measures of collagen, compression, shear force and tendernessD L Hopkins, P G Allingham, M Colgrave, et al.Meat Science|June 11, 2013
Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slicesP Gou, E Santos-Garcés, M Høy, et al.Meat Science|June 11, 2013
Risk factors influencing bruising and high muscle pH in Colombian cattle carcasses due to transport and pre-slaughter operationsM H Romero, L F Uribe-Velásquez, J A Sánchez, et al.Meat Science|June 11, 2013
Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef pattiesYohan Yoon, Ifigenia Geornaras, Avik Mukherjee, et al.Meat Science|June 11, 2013
Influence of fat content on physico-chemical and oxidative stability of foal liver pâtéJosé M Lorenzo, Mirian PateiroMeat Science|June 11, 2013
Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbitsP G Peiretti, F Gai, L Rotolo, et al.Meat Science|June 11, 2013
Calibrations between the variables of microbial TTI response and ground pork qualitiesEunji Kim, Dong Yeol Choi, Hyun Chul Kim, et al.Meat Science|June 11, 2013
Preferences for lamb meat: a choice experiment for Spanish consumersAzucena Gracia, Tiziana de-MagistrisPageof 871