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Meat Science|November 9, 2011
Meat mixture detection in Iberian pork sausagesV Ortiz-Somovilla, F España-España, E J De Pedro-Sanz, et al.Meat Science|November 9, 2011
Quantification of calpastatin using an optical surface plasmon resonance biosensorG H Geesink, J G P van der Palen, M P Kent, et al.Meat Science|November 9, 2011
Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphereLuis Martínez, Djamel Djenane, Irene Cilla, et al.Meat Science|November 9, 2011
Incidence in diverse pig populations of an IGF2 mutation with potential influence on meat quality and quantity: An assay based on real time PCR (RT-PCR)José Alberto Carrodeguas, Carmen Burgos, Carlos Moreno, et al.Meat Science|November 9, 2011
Factors affecting food choice in relation to venison: A South African exampleL Radder, R le RouxMeat Science|November 9, 2011
Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation processC Ibañez, L Quintanilla, C Cid, et al.Meat Science|November 9, 2011
Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based dietsR K Miller, L C Rockwell, D K Lunt, et al.Meat Science|November 9, 2011
The measurement of the responses to different odour intensities of `boar taint' using a sensory panel and an electronic noseI E Annor-Frempong, G R Nute, J D Wood, et al.Meat Science|November 9, 2011
Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey ProductsM M Walsh, J F Kerry, D J Buckley, et al.Pageof 870