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Meat Science|November 9, 2011
The display life of retail packaged pork chops after their storage in master packs under atmospheres of N(2), CO(2) or O(2) + CO(2)C O Gill, T JonesMeat Science|November 9, 2011
Yeast populations on Spanish fermented sausagesJ P Encinas, T M López-Díaz, M L García-López, et al.Meat Science|November 9, 2011
Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristicsB L Owen, J L Montgomery, C B Ramsey, et al.Meat Science|November 9, 2011
An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countriesG B Dijksterhuis, B Engel, P Walstra, et al.Meat Science|November 9, 2011
An international study on the importance of androstenone and skatole for boar taint: III. Consumer survey in seven European countriesK R Matthews, D B Homer, P Punter, et al.Meat Science|November 9, 2011
Influence of differences in sensitivity of Spanish and German consumers to perceive androstenone on the acceptance of boar meat differing in skatole and androstenone concentrationsU Weiler, M Font I Furnols, K Fischer, et al.Meat Science|November 9, 2011
Proteolysis and lipolysis in flavour development of dry-cured meat productsF ToldraPageof 870