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Meat Science|November 9, 2011
Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)M E González-Fandos, M L Sierra, M L García-López, et al.Meat Science|November 9, 2011
Comparison between two statistical models for prediction of turkey breast meat colourV S Santé, A Lebert, G Le Pottier, et al.Meat Science|November 9, 2011
Changes in volatile compounds of Parma ham during maturationL Bolzoni, G Barbieri, R VirgiliMeat Science|November 9, 2011
Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausagesJ M Bruna, M Fernández, E M Hierro, et al.Meat Science|November 9, 2011
Boar taint in pigs selected for components of efficient lean growth rateN D Cameron, J C Penman, A C Fisken, et al.Meat Science|November 9, 2011
Glycogen concentrations in bovine longissimus dorsi muscleK Immonen, R G Kauffman, D M Schaefer, et al.Meat Science|November 9, 2011
Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bullsM Vestergaard, N Oksbjerg, P HenckelMeat Science|November 9, 2011
Diverse lamb genotypes-1. Yield of saleable cuts and meat in the carcass and the prediction of yieldD L Hopkins, N M FogartyMeat Science|November 9, 2011
Diverse lamb genotypes-2. Meat pH, colour and tendernessD L Hopkins, N M FogartyPageof 871