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Volume 61; Issue 2
Main
Meat Science
Volume 61; Issue 2
Meat Science
Volume 61; Issue 2
1
Myosin heavy chain isoforms account for variation in pork quality
J.M. Eggert
,
F.F.S. Depreux
,
A.P. Schinckel
,
A.L. Grant
,
D.E. Gerrard
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 143 KB
Your tags:
english, 2002
2
Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat
D.V Byrne
,
W.L.P Bredie
,
D.S Mottram
,
M Martens
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 250 KB
Your tags:
english, 2002
3
Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production
D Ansorena
,
M.C Montel
,
M Rokka
,
R Talon
,
S Eerola
,
A Rizzo
,
M Raemaekers
,
D Demeyer
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 160 KB
Your tags:
english, 2002
4
Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)
Hüseyin Bozkurt
,
Osman Erkmen
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 137 KB
Your tags:
english, 2002
5
Differentiation of the raw material of the Iberian pig meat industry based on the use of amplified fragment length polymorphism
E. Alves
,
C. Castellanos
,
C. Ovilo
,
L. Silió
,
C. Rodrı́guez
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 147 KB
Your tags:
english, 2002
6
Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boning
Melissa P Rees
,
Graham R Trout
,
Robyn D Warner
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 193 KB
Your tags:
english, 2002
7
Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks
H.F Viljoen
,
H.L de Kock
,
E.C Webb
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 92 KB
Your tags:
english, 2002
8
Charqui meats as fermented meat products: role of bacteria for some sensorial properties development
M.F. Pinto
,
E.H.G. Ponsano
,
B.D.G.M. Franco
,
M. Shimokomaki
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 103 KB
Your tags:
english, 2002
9
Monitoring androstenone levels in boars by direct immunochemical analysis of serum samples
Mika Tuomola
,
Riikka Harpio
,
Eeva-Riitta Wirta
,
Timo Lövgren
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 110 KB
Your tags:
english, 2002
10
Changes in proteasome activity during postmortem aging of bovine muscle
Marie Lamare
,
Richard G Taylor
,
Luc Farout
,
Yves Briand
,
Mariele Briand
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 152 KB
Your tags:
english, 2002
11
Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning
Melissa P. Rees
,
Graham R. Trout
,
Robyn D. Warner
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 196 KB
Your tags:
english, 2002
12
Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part II. Effect of post-slaughter ageing
Melissa P. Rees
,
Graham R. Trout
,
Robyn D. Warner
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 191 KB
Your tags:
english, 2002
13
AMSA Mission and Application
Journal:
Meat Science
Year:
2002
File:
PDF, 556 KB
Your tags:
2002
14
Intron variability in an actin gene can be used to discriminate between chicken and turkey DNA
Andrew K. Lockley
,
Ronald G. Bardsley
Journal:
Meat Science
Year:
2002
Language:
english
File:
PDF, 194 KB
Your tags:
english, 2002
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