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Meat Science|November 9, 2011
Stability of catalase and its potential role in lipid oxidation in meatA A Pradhan, K S Rhee, P Hernández
Meat Science|November 9, 2011
Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphereJ K Møller, J S Jensen, M B Olsen, et al.
Meat Science|November 9, 2011
Optimizing the traditional processing of beef into KilishiS Kalilou, A Collignan, N Zakhia
Meat Science|November 9, 2011
Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioningE H Morrison, M M Mielche, P P Purslow
Meat Science|November 9, 2011
Meat speciation by restriction fragment length polymorphism analysis using an α-actin cDNA probeK S Fairbrother, A J Hopwood, A K Lockley, et al.
Meat Science|November 9, 2011
Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective dataR Chizzolini, E Novelli, G Campanini, et al.
Meat Science|November 9, 2011
Cured colour development during sausage processingJ Chasco, G Lizaso, M J Beriain
Meat Science|November 9, 2011
The concentrations of free magnesium and free calcium ions both increase in skeletal muscle fibres entering Rigor mortisR E Jeacocke
Meat Science|November 9, 2011
Effects of various cellulose gums on the quality parameters of low-fat breakfast sausagesG S Mittal, S Barbut
Meat Science|November 9, 2011
Identification of the goose species (Anser anser) in Italian "Mortara" salami by DNA sequencing and a Polymerase Chain Reaction with an original primer pairFabio Colombo, Eliana Marchisio, Alberto Pizzini, et al.
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