Your search returned 452961 results.

Results
	452201.	Dietary tea reduces the iron content of beef. [electronic resource] by Zembayashi, M Lunt, D K Smith, S B Producer: 20121002 In: Meat science vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452202.	Listeria innocua and aerobic mesophiles during chill storage of inoculated mechanically recovered poultry meat treated with high hydrostatic pressure. [electronic resource] by Yuste, J Mor-Mur, M Capellas, M Pla, R Producer: 20121002 In: Meat science vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452203.	Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb. [electronic resource] by McDonagh, M B Fernandez, C Oddy, V H Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452204.	Knife and impact cutting of lamb bone. [electronic resource] by King, M J Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452205.	The effect of RN gene on yields and quality of extended cooked cured hams. [electronic resource] by Gariépy, C Godbout, D Fernandez, X Talmant, A Houde, A Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452206.	Effects of rigor attainment temperature on meat blooming and colour on display. [electronic resource] by Young, O A Priolo, A Simmons, N J West, J Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452207.	Tyramine production by a strain of Carnobacterium divergens inoculated in meat-fat mixture. [electronic resource] by Masson, F Johansson, G Montel, M C Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452208.	Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. [electronic resource] by Tabilo, G Flores, M Fiszman, S M Toldra, F Producer: 20121002 In: Meat science vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452209.	Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods. [electronic resource] by Van Oeckel, M J Warnants, N Boucqué, C V Producer: 20130704 In: Meat science vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452210.	A quick and simple method for the identification of meat species and meat products by PCR assay. [electronic resource] by Matsunaga, T Chikuni, K Tanabe, R Muroya, S Shibata, K Yamada, J Shinmura, Y Producer: 20121002 In: Meat science vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452211.	Some neural and behavioural aspects of electrical and mechanical stunning in ostriches. [electronic resource] by Lambooij, E Pieterse, C Potgieter, C M Snyman, J D Nortjé, G L Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452212.	Measurement and prediction of pork colour. [electronic resource] by Van Oeckel, M J Warnants, N Boucqué, C V Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452213.	The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón). [electronic resource] by González-Fandos, M E Sierra, M García-Lopez, M L García-Fernández, M C Otero, A Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452214.	Thermal gelation properties of surimi-like material made fromsheep meat. [electronic resource] by Antonomanolaki, R E Vareltzis, K P Georgakis, S A Kaldrymidou, E Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452215.	Effects of high pressure treatments on intramuscular connective tissue. [electronic resource] by Ueno, Y Ikeuchi, Y Suzuki, A Producer: 20130704 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452216.	Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E. [electronic resource] by Corino, C Pastorelli, G Pantaleo, L Oriani, G Salvatori, G Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452217.	Consequences of packaging on bacterial growth. Meat is an ecological niche. [electronic resource] by Labadie, J Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452218.	Determination of lean meat in pig carcasses with the Autofom classification system. [electronic resource] by Busk, H Olsen, E V Brøndum, J Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452219.	Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. [electronic resource] by Mayoral, A I Dorado, M Guillén, M T Robina, A Vivo, J M Vázquez, C Ruiz, J Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	452220.	Image texture features as indicators of beef tenderness. [electronic resource] by Li, J Tan, J Martz, F A Heymann, H Producer: 20121002 In: Meat science vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search

Availability

Authors

Topics

Languages

Your search returned 452961 results.