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Meat Science|March 21, 2012
Application of the SPE reversed phase HPLC/MS technique to determine vitamin B12 bio-active forms in beefArkadiusz Szterk, Marek Roszko, Krystian Małek, et al.
Meat Science|March 27, 2012
Effect of supplementation of two sources and two levels of copper on lipid metabolism in Nellore beef cattleLisia Bertonha Correa, Marcus Antonio Zanetti, Gustavo Ribeiro Del Claro, et al.
Meat Science|March 27, 2012
Stabilizing effect of saccharides on bovine plasma protein: a calorimetric studyLaura T Rodriguez Furlán, Javier Lecot, Antonio Pérez Padilla, et al.
Meat Science|March 27, 2012
Different scalding techniques do not affect boar taintDaniel Mörlein, Anne Grave, Ahmad Reza Sharifi, et al.
Meat Science|February 7, 2012
SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching deviceE S Toohey, R van de Ven, J M Thompson, et al.
Meat Science|December 27, 2011
Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beefEmre Kabil, Nesimi Aktaş, Ercan Balcı
Meat Science|April 10, 2012
Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storageNa Jia, Baohua Kong, Qian Liu, et al.
Meat Science|April 3, 2012
Sodium nitrite: the "cure" for nitric oxide insufficiencyDeepa K Parthasarathy, Nathan S Bryan
Meat Science|April 3, 2012
Meat quality characteristics of lambs of three organically raised breedsT Komprda, J Kuchtík, A Jarošová, et al.
Meat Science|April 3, 2012
Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cakeB Moyo, S Oyedemi, P J Masika, et al.
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