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Meat Science|November 9, 2011
Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma hamP Bosi, J A Cacciavillani, L Casini, et al.
Meat Science|November 9, 2011
Some characteristics of lactic acid bacteria present in commercial sucuk samplesA Yaman, H Gökalp, A H Con
Meat Science|November 9, 2011
Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rateS Cofrades, F Jiménez-Colmenero
Meat Science|November 9, 2011
Reference methods for the assessment of physical characteristics of meatK O Honikel
Meat Science|November 9, 2011
Assuring eating quality of meatG A Dalen
Meat Science|November 9, 2011
Oxidative quality and shelf life of meatsJ I Gray, E A Gomaa, D J Buckley
Meat Science|November 9, 2011
Multivariate techniques in the analysis of meat qualityT N˦s, P Baardseth, H Helgesen, et al.
Meat Science|November 9, 2011
Biophysical aspects of meat tendernessE Tornberg
Meat Science|November 9, 2011
Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscleB Sacks, N H Casey, E Boshof, et al.
Meat Science|November 9, 2011
Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrateS B El-Magoli, S Laroia, P M Hansen
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