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	498721.	Cancer Patients and their Spouses: Gender and its Effect on Psychological and Social Adjustment. [electronic resource] by Peleg-Oren, N Sherer, M Producer: 20121002 In: Journal of health psychology vol. 6 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498722.	Lay Attitudes toward Genetic Testing for Susceptibility to Inherited Diseases. [electronic resource] by Shaw, J S Bassi, K L Producer: 20121002 In: Journal of health psychology vol. 6 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498723.	Predicting Intended and Self-perceived Sugar Restriction among Tanzanian Students using the Theory of Planned Behavior. [electronic resource] by Masalu, J R Astrøm, A N Producer: 20121002 In: Journal of health psychology vol. 6 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498724.	Adjustment to an artificial limb: a qualitative perspective. [electronic resource] by Gallagher, P Maclachlan, M Producer: 20121002 In: Journal of health psychology vol. 6 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498725.	Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics. [electronic resource] by Brewer, M S Zhu, L G McKeith, F K Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498726.	Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle. [electronic resource] by Hopkins, D L Thompson, J M Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498727.	Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levels. [electronic resource] by Hopkins, D L Thompson, J M Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498728.	Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight. [electronic resource] by Lin, K W Chao, J Y Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498729.	Strategic finishing feeding as a tool in the control of pork quality. [electronic resource] by Rosenvold, K Lærke, H N Jensen, S K Karlsson, A H Lundström, K Andersen, H J Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498730.	Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk. [electronic resource] by Con, A H Gökalp, H Y Kaya, M Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498731.	Meat cut and injection level affects the tenderness and cook yield of processed roast beef. [electronic resource] by Boles, J A Shand, P J Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498732.	Impact of introducing specifications on the tenderness of retail meat. [electronic resource] by Bickerstaffe, R Bekhit, A E Robertson, L J Roberts, N Geesink, G H Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498733.	Comparison of meat quality characteristics between young and old ostriches. [electronic resource] by Hoffman, L C Fisher, P Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498734.	Cholesterol oxidation products in irradiated raw meat with different packaging and storage time. [electronic resource] by Nam, K C Du, M Jo, C Ahn, D U Producer: 20121002 In: Meat science vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498735.	The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle. [electronic resource] by Hwang, I H Thompson, J M Producer: 20121002 In: Meat science vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498736.	Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham. [electronic resource] by Tejeda, J F Antequera, T Martín, L Ventanas, J García, C Producer: 20121002 In: Meat science vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498737.	Pork meat quality affects peptide and amino acid profiles during the ageing process. [electronic resource] by Moya, V J Flores, M Aristoy, M C Toldrá, F Producer: 20121002 In: Meat science vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498738.	Diverse lamb genotypes 4. Predicting the yield of saleable meat and high value trimmed cuts from carcass measurements. [electronic resource] by Safari, E Hopkins, D L Fogarty, N M Producer: 20121002 In: Meat science vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498739.	Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at 0°C. [electronic resource] by Lee, K T Yoon, C S Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	498740.	Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. [electronic resource] by Bruna, J M Ordóñez, J A Fernández, M Herranz, B de la Hoz, L Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 499239 results.