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Volume 43; Issue 3-4
Main
Meat Science
Volume 43; Issue 3-4
Meat Science
Volume 43; Issue 3-4
1
Utilization of image processing to quantitate surface metmyoglobin on fresh beef
B.P. Demos
,
D.E. Gerrard
,
X. Gao
,
J. Tan
,
R.W. Mandigo
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 556 KB
Your tags:
english, 1996
2
Parma ham: Correlation between myotypological parameters of Biceps femoris muscle and qualitative characteristics of fresh and seasoned product
M. Bellatti
,
M. Reverberi
,
P. Baldini
,
A. Perillo
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 512 KB
Your tags:
english, 1996
3
Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin
D.U. Ahn
,
S. Lutz
,
J.S. Sim
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 708 KB
Your tags:
english, 1996
4
Changes in volatile compounds of Parma ham during maturation
Luciana Bolzoni
,
Germana Barbieri
,
Roberta Virgili
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 645 KB
Your tags:
english, 1996
5
Establishment of provisional quality assurance guidelines for assessing the hygienic adequacy of beef side cooling regimes
R.J. Jones
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 383 KB
Your tags:
english, 1996
6
High pressure processing of foods: Edited by D.A. Ledward, D.E. Johnston, R.G. Earnshaw & A.P.M. Hasting. Published by Nottingham University Press, Nottingham, UK, 1995. pp viii + 208. ISBN 1-897676
S. Thorne
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 126 KB
Your tags:
english, 1996
7
Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles
Corinne Alasnier
,
H. Rémignon
,
G. Gandemer
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 929 KB
Your tags:
english, 1996
8
On-line, proximate analysis of ground beef directly at a meat grinder outlet
T. Isaksson
,
B.N. Nilsen
,
G. Tøgersen
,
R.P. Hammond
,
K.I. Hildrum
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 602 KB
Your tags:
english, 1996
9
Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes
K. Molly
,
D. Demeyer
,
T. Civera
,
A. Verplaetse
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 711 KB
Your tags:
english, 1996
10
Changes affecting the Longissimus dorsi, Triceps brachii caput longum and Rectus femoris muscles of young Friesian bulls during meat ageing
F. Bruas-Reignier
,
J. Brun-Bellut
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 619 KB
Your tags:
english, 1996
11
Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis
F. Zamora
,
E. Debiton
,
J. Lepetit
,
A. Lebert
,
E. Dransfield
,
A. Ouali
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 987 KB
Your tags:
english, 1996
12
Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus
L. Quintanilla
,
C. Ibañez
,
C. Cid
,
I. Astiasarán
,
J. Bello
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 689 KB
Your tags:
english, 1996
13
Calpains from thaw rigor muscle
Eric Dransfield
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 714 KB
Your tags:
english, 1996
14
Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)
M.E. González-Fandos
,
M.L. Sierra
,
M.L. García-López
,
A. Otero
,
J. Sanz
,
B. Moreno
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 628 KB
Your tags:
english, 1996
15
Comparison between two statistical models for prediction of turkey breast meat colour
V.S. Santé
,
A. Lebert
,
G. Le Pottier
,
A. Ouali
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 585 KB
Your tags:
english, 1996
16
An ultrastructural observation on charquis, salted and intermediate moisture meat products
T.M.B. Biscontini
,
M. Shimokomaki
,
S.F. Oliveira
,
T.M.T. Zorn
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 1.01 MB
Your tags:
english, 1996
17
Contents of volume 43
Journal:
Meat Science
Year:
1996
Language:
english
File:
PDF, 216 KB
Your tags:
english, 1996
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