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Meat Science|November 8, 2011
Predicting cutability of packer-trimmed pork loinsD D Johnson, J W Savell, G C Smith, et al.
Meat Science|November 8, 2011
Dendritic growth of ice crystals during the freezing of beefF C Menegalli, A Calvelo
Meat Science|November 8, 2011
Vacuum-packaging of bovine edible offalJ T Patterson, P A Gibbs
Meat Science|November 8, 2011
Antioxidative activity of α-tocopherol in cooked and uncooked ground porkK Whang, E D Aberle, M D Judge, et al.
Meat Science|November 8, 2011
Effect of breed-type on the relationships between intramuscular and total body fat in steersP T García, J J Casal, J J Parodi
Meat Science|November 8, 2011
Caffeine stimulated lipolysis protects pigs against catecholamine-induced dark cuttingG S Spencer, L J Wilkins, D Lister
Meat Science|November 8, 2011
The actin content of different muscles from beef and porkJ M den Hartog, M A Jonker, P S van Roon, et al.
Meat Science|November 8, 2011
Actin-bound 3-methylhistidine as an index of myofibrillar protein in foodS K Johnson, R A Lawrie
Meat Science|November 8, 2011
The influence of age, sex and breed of cattle on their muscle characteristicsR L Boccard, R T Naudé, D E Cronje, et al.
Meat Science|November 8, 2011
Effects of calcium and pH on spun fibres produced from plasma-alginate mixturesA P Imeson, D A Ledward, J R Mitchell
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