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Meat Science|November 9, 2011
Performance and carcass characteristics of bulls as influenced by exogenous hormonesS D Shackelford, J D Crouse, J W Savell, et al.Meat Science|November 9, 2011
Microbiological effects of acid decontamination of pork carcasses at various locations in processingR K Prasai, G R Acuff, L M Lucia, et al.Meat Science|November 9, 2011
The microbiological and technological properties of bruised beefS A Rogers, N W Hollywood, G E MitchellMeat Science|November 9, 2011
Heat-induced gelation of actomyosinE O'Neill, P A Morrissey, D M MulvihillMeat Science|November 9, 2011
Meat quality and muscle fibre type characteristics of Southdown Rams from high and low backfat selection linesI T Kadim, R W Purchas, A S Davies, et al.Meat Science|November 9, 2011
Further studies on n-nitrosopyrrolidine and its precursors: Effects of ascorbic acid and vitamin E on tumor development in mice as related to consumption of cured meatA M Pearson, S D Sleight, R I Brooks, et al.Meat Science|November 9, 2011
Studies on thermostable antigens, production of species-specific antiadrenal sera and comparison of immunological techniques in meat speciationA T Sherikar, U D Karkare, J B Khot, et al.Meat Science|November 9, 2011
Influence of temperature variation on the metabolism of pig muscle in situ and after excisionG Monin, E Lambooy, R KlontMeat Science|November 9, 2011
Predictive value of slaughterhouse measurements of ultimate pork quality in seven halothane negative Yorkshire populationsP G van der Wal, A G de Vries, G EikelenboomMeat Science|November 9, 2011
Differentiation between fresh and thawed meat by an enzyme profile testL I Ellerbroek, G Lichtenberg, E WeisePageof 871