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Meat Science|November 9, 2011
A study of changes in the fat content of some varieties of dry sausage during the curing processJ Chasco, M J Beriain, J BelloMeat Science|November 9, 2011
Effect of the addition of pronase E on the proteolysis in dry fermented sausagesO Díaz, M Fernández, G D García de Fernando, et al.Meat Science|November 9, 2011
Muscle glycogen levels and blood metabolites in reindeer (Rangifer tarandus tarandus L.) after transport and lairageE Wiklund, A Andersson, G Malmfors, et al.Meat Science|November 9, 2011
Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausageI Zalacain, M J Zapelena, I Astiasaran, et al.Meat Science|November 9, 2011
The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cutsR G Bell, N Penney, S M MoorheadMeat Science|November 9, 2011
Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systemsC Sañudo, M P Santolaria, G María, et al.Meat Science|November 9, 2011
Post-mortem pH decline in different ostrich musclesJ Sales, F D MellettMeat Science|November 9, 2011
Analysis of volatile components and the sensory characteristics of irradiated raw porkD U Ahn, C Jo, D G OlsonMeat Science|November 9, 2011
Evaluation of electrical stunning in commercial rabbits effect on brain functionM H Anil, A B Raj, J L McKinstryMeat Science|November 9, 2011
Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughnessJ Lepetit, A Grajales, R FavierPageof 871