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Meat Science|November 9, 2011
Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variablesF Zamora, L Aubry, T Sayd, et al.Meat Science|November 9, 2011
Effects of starter cultures on the formation of flavour compounds in dry sausageJ L Berdagué, P Monteil, M C Montel, et al.Meat Science|November 9, 2011
Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured hamOreste Franci, Carolina Pugliese, Anna Acciaioli, et al.Meat Science|November 9, 2011
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked porkR Carpenter, M N O'Grady, Y C O'Callaghan, et al.Meat Science|November 9, 2011
High intensity ultrasound effects on meat briningJ A Cárcel, J Benedito, J Bon, et al.Meat Science|November 9, 2011
Species identification and authentication of tissues of animal origin using mitochondrial and nuclear markersGurdeep Rastogi, Mahesh S Dharne, Sandeep Walujkar, et al.Meat Science|November 9, 2011
Characterisation of intramuscular, intermuscular and subcutaneous adipose tissues in yearling bulls of different genetic groupsN Aldai, A I Nájera, M E R Dugan, et al.Meat Science|November 9, 2011
Lipid oxidation in lamb meat: Effect of the weight, handling previous slaughter and modified atmospheresM B Linares, M I Berruga, R Bórnez, et al.Meat Science|November 9, 2011
Fatty acids and tocopherol levels in M. Longissimus dorsi of beef cattle in Sweden - A comparison between seasonal dietsSofia Fredriksson Eriksson, Jana PickovaMeat Science|November 9, 2011
Effects of pithing on pH, creatine phosphate and ATP-related compounds of beef Psoas major and Longissimus dorsi musclesA Watanabe, E Tsuneishi, Y TakimotoPageof 871