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Meat Science|November 9, 2011
Sex and crossbreed effects on the characteristics of dry-cured hamP Gou, L Guerrero, J Arnau
Meat Science|November 9, 2011
Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulationsI Zalacain, M J Zapelena, I Astiasarán, et al.
Meat Science|November 9, 2011
The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping qualityL E Jeremiah, L L Gibson, G C Argnosa
Meat Science|November 9, 2011
Quality of beef from commercial fattening systems in Northern GermanyH Gerhardy
Meat Science|November 9, 2011
Muscle glycogen level and meat quality in pigs of different halothane genotypesM Kocwin-Podsiadla, W Przybylski, J Kuryl, et al.
Meat Science|November 9, 2011
Titin content of beef in relation to tendernessJ D Fritz, M C Mitchell, B B Marsh, et al.
Meat Science|November 9, 2011
Potential of electrospray mass spectrometry for meat pigment identificationA J Taylor, R Linforth, O Weir, et al.
Meat Science|November 9, 2011
Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fractureG Mutungi, P Purslow, C Warkup
Meat Science|November 9, 2011
Influence on meat colour of spray-chilling the surface of pig carcassesF Feldhusen, T Kirschner, R Koch, et al.
Meat Science|November 9, 2011
The effect of transport on some metabolic parameters and meat quality in pigsL Martoccia, G Brambilla, A Macrì, et al.
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