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Meat Science|November 9, 2011
Effect of Chemical and Physical Dry-curing Parameters on Cathepsins B, H and L from Ostrich MuscleF P van Jaarsveld, R J Naude, W OelofsenMeat Science|November 9, 2011
Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of BeefM M Farouk, J E SwanMeat Science|November 9, 2011
Cryogenic chilling of pork carcasses: Effects on muscle quality, bacterial populations and palatabilityS D Jones, G G Greer, L E Jeremiah, et al.Meat Science|November 9, 2011
Effects of feed withdrawal before delivery on pork quality and carcass yieldG Eikelenboom, A H Bolink, W SybesmaMeat Science|November 9, 2011
Fatty acid composition and sensory traits of beef fed palm oil supplementsJ A Partida, J L Olleta, C Sañudo, et al.Meat Science|November 9, 2011
Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meatPhilippe Gatellier, Suzana Gomez, Vérane Gigaud, et al.Meat Science|November 9, 2011
Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)Thawatchai Supavititpatana, Arunee ApichartsrangkoonMeat Science|November 9, 2011
Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imagingTeresa Antequera, Andrés Caro, Pablo G Rodríguez, et al.Meat Science|November 9, 2011
Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditionsA R Sen, A Santra, S A KarimMeat Science|November 9, 2011
Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storageS J Hur, B W Ye, J L Lee, et al.Pageof 871