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Meat Science|November 8, 2011
Fatty acid profiles of the total lipids and lipid oxidation in pork muscles as affected by canola oil in the animal diet and muscle locationK S Rhee, Y A Ziprin, G Ordonez, et al.
Meat Science|November 8, 2011
Efficiency of protein extraction and recovery from meat industry by-productsN F Gault, R A Lawrie
Meat Science|November 8, 2011
The influence of temperature on some parameters for dry sausage during ripeningP A Baumgartner, P G Klettner, W Rodel
Meat Science|November 8, 2011
Early-postmortem cooling rate and beef tendernessJ V Lochner, R G Kauffman, B B Marsh
Meat Science|November 8, 2011
Tissue growth patterns in the carcasses of water buffalo and friesian crossbred cattle: Part 2-individual bones and anatomical bone groupsO Y Abdallah
Meat Science|November 8, 2011
The tensile properties of frozen and thawed lean beefP A Munro
Meat Science|November 8, 2011
Development of backfat and individual fat layers in the pig and its relationship with carcass leanA Fortin
Meat Science|November 8, 2011
Techniques for measuring water-binding capacity in muscle foods-A review of methodologyG R Trout
Meat Science|November 8, 2011
Microbial profiles of minced meatD Narasimha Rao, B S Ramesh
Meat Science|November 8, 2011
Thermal tolerance of Lactobacillus viridescens in hamK Milbourne
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