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Meat Science|November 9, 2011
Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meatHesham M BadrMeat Science|November 9, 2011
Characterisation of a lard cured with spices and aromatic herbsMaria Antonietta Paleari, Vittorio Maria Moretti, Carla Bersani, et al.Meat Science|November 9, 2011
Effects of body weight and sex on carcass tissue distribution in goatsO Mahgoub, I T Kadim, N M Al-Saqry, et al.Meat Science|November 9, 2011
The buffering capacity of porcine musclesMaria Kylä-Puhju, Marita Ruusunen, Riitta Kivikari, et al.Meat Science|November 9, 2011
Temperature abuse affects the quality of irradiated pork loinsM J Zhu, A Mendonca, D U AhnMeat Science|November 9, 2011
Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enriched with conjugated linoleic acid, corn oil, or beef tallowD A King, J M Behrends, B E Jenschke, et al.Meat Science|November 9, 2011
Sodium chloride as a preferred protein extractant for pork lean meatD M S Munasinghe, Tadashi SakaiMeat Science|November 9, 2011
Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysisG OfferMeat Science|November 9, 2011
The effect of simulated transport of fresh meats on their water-holding capacity as assessed by various methodsM J den Hertog-Meischke, M Vada-Kovács, F J SmuldersMeat Science|November 9, 2011
Proteolysis and tenderisation in reindeer (Rangifer tarandus tarandus L.) bull longissimus thoracis muscle of varying ultimate pHE Wiklund, V M Barnier, F J Smulders, et al.Pageof 871