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Meat Science|November 8, 2011
Effect of lipid-protein interactions on extrusion of offal protein isolatesJ A Arêas, R A Lawrie
Meat Science|November 8, 2011
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levelsD R Smith, J W Savell, S B Smith, et al.
Meat Science|November 8, 2011
Influence of cooling and freezing of minced pre-rigor muscle on the breakdown of ATP and glycogenK O Honikel, R Hamm
Meat Science|November 8, 2011
Lysosomal proteinases in muscle tissue and leukocytes of meat animalsB Venugopal, M E Bailey
Meat Science|November 8, 2011
Influences of anatomical location and muscle quality on porcine lipid compositionL E Jeremiah
Meat Science|November 8, 2011
Electroencephalographic studies of stunning and slaughter of sheep and calves- Part 3: The duration of insensibility induced by electrical stunning in sheep and calvesD K Blackmore, J C Newhook
Meat Science|November 8, 2011
A plug sampling technique for measuring the pH of carcass musclesG V Petersen
Meat Science|November 8, 2011
Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and Stored at 30°C and 20°CN Kondalah, P Zeuthen, M Jul
Meat Science|November 8, 2011
Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausagesJ P Girard, J Culioli, T Maillard, et al.
Meat Science|November 8, 2011
Scanning calorimetric studies of some protein-protein interactions involving myoglobinD A Ledward
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