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Meat Science|November 8, 2011
Response of bovine muscles to direct high voltage electrical stimuliM B Solomon
Meat Science|November 8, 2011
Jugular blood flow in calves after head-only electrical stunning and throat-cuttingF Bager, C E Devine, K V Gilbert
Meat Science|November 8, 2011
Pathways of high and low voltage electrical stimulation in sheep carcassesH C Morton, R P Newbold
Meat Science|November 8, 2011
Effect of body fat distribution on the fatty acid composition of the depot fat of cattleP T Garcia, J J Casal, J J Parodi, et al.
Meat Science|November 8, 2011
Variation in the carcass characteristics of commercial british sheep with particular reference to overfatnessA J Kempster
Meat Science|November 8, 2011
Colour determination of beef juices as an indicator of beef cooking temperaturesA D Nusimovich, R A Celmi, A F Pagliaro
Meat Science|November 8, 2011
A preliminary study of the effect of urea in the preservation of meatD Narasimha Rao, V Sreenivasamurthy
Meat Science|November 8, 2011
Elastin in bovine Semitendinosus and Longissimus dorsi musclesR W Rowe
Meat Science|November 8, 2011
The use of ultrasound to predict fatness in lambsD L Hopkins
Meat Science|November 8, 2011
Chemical composition and quality of camel meatS A Babiker, O K Yousif
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