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Meat Science|November 9, 2011
Design of product as source of variance in composition of meat-based infant beikostsF Rincón, G Ros, M J Periago, et al.Meat Science|November 9, 2011
Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobinM Renerre, F Dumont, P GatellierMeat Science|November 9, 2011
High pressure effects on lipid oxidation in minced porkP B Cheah, D A LedwardMeat Science|November 9, 2011
The enumeration of coliforms and E. Coli on naturally contaminated beef: A comparison of the petrifilm(™) method with the Australian StandardN Bloch, H Sidjabat-Tambunan, T Tratt, et al.Meat Science|November 9, 2011
The effects of non-vacuum packaging systems on drip loss from chilled beefS R Payne, C J Durham, S M Scott, et al.Meat Science|November 9, 2011
Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosusL Quintanilla, C Ibañez, C Cid, et al.Meat Science|November 9, 2011
Utilization of image processing to quantitate surface metmyoglobin on fresh beefB P Demos, D E Gerrard, X Gao, et al.Meat Science|November 9, 2011
Establishment of provisional quality assurance guidelines for assessing the hygienic adequacy of beef side cooling regimesR J JonesMeat Science|November 9, 2011
Halothane genotype and pork quality. 2. Cured meat products of three halothane genotypesP Fisher, F D Mellett, L C HoffmanMeat Science|November 9, 2011
Halothane genotype and pork quality. 3. Comminuted meat products derived from the three halothane genotypesP Fisher, F D Mellett, L C HoffmanPageof 870