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Meat Science|November 8, 2011
Evaluation of the contribution of skatole, indole, androstenone and androstenols to boar-taint in back fat of pigs by HPLC and capillary gas chromatography (CGC)J A García-Regueiro, I DiazMeat Science|November 8, 2011
Electrical stimulation and ultra-rapid chilling of porkA J Gigiel, S J JamesMeat Science|November 8, 2011
Electrical stunning and stillness of lambsK V Gilbert, C E Devine, R Hand, et al.Meat Science|November 8, 2011
Species identification of cooked meats by enzyme-staining of isoelectricfocusing gelsN L KingMeat Science|November 8, 2011
Mechanisms of ultrastructural changes in electrically stimulated beef Longissimus muscleS O Sorinmade, H R Cross, K Ono, et al.Meat Science|November 8, 2011
Stability at comminution chopping temperatures of model chicken breast muscle emulsionsM H Perchonok, J M RegensteinMeat Science|November 8, 2011
A model for the thermal conductivity of frozen meatR H Mascheroni, J Ottino, A CalveloMeat Science|November 8, 2011
Effect of cooling rate upon processing characteristics of pork meat of different glycolysis type during post mortem ageingM VadaMeat Science|November 8, 2011
Effects of freezing, thawing and storage on some quality factors for portion-size beef cutsA W Khan, C P LentzPageof 871