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Meat Science|November 9, 2011
Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphereK Insausti, M J Beriain, M J Alzueta, et al.Meat Science|November 9, 2011
Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening timePelle Thonning Olesen, Anne Strunge Meyer, Louise Heller StahnkeMeat Science|November 9, 2011
Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salamiL M T Dicks, F D Mellett, L C HoffmanMeat Science|November 9, 2011
Ice VI freezing of meat: supercooling and ultrastructural studiesAntonio D Molina-García, Laura Otero, Miriam N Martino, et al.Meat Science|November 9, 2011
A note on the identification of Rupicapra rupicapra species by polymerase chain reaction product sequencingFabio Colombo, Andrea Cardia, Pietro Renon, et al.Meat Science|November 9, 2011
Fatty acid content and composition of english beef, lamb and pork at retailM Enser, K Hallett, B Hewitt, et al.Meat Science|November 9, 2011
Effect of clenbuterol on productive performance, body composition and muscle biochemistry in the rabbitF Hulot, J Ouhayoun, M ManoucheriMeat Science|November 9, 2011
Lipolysis in dry-cured ham maturationC S Vestergaard, C Schivazappa, R VirgiliMeat Science|November 9, 2011
Postmortem muscle glycolysis and meat quality characteristics of intact male Korean native (Hanwoo) cattleK H Kim, Y S Kim, Y K Lee, et al.Pageof 871