Title	Publication Date	Language	Citations
Changes in volatile compounds of Parma ham during maturation	1996/07/01	English
Effect of Dietary Vitamin E on the Oxidative Stability of Raw and Cooked Rabbit Meat	1998/10/01	English
Low voltage electrical stimulation of lamb carcasses: effects on meat quality	1999/11/01	English
Application of hurdle technology for the development of Caprine keema and its stability at ambient temperature	2000/01/01	English
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product	2000/08/01	English
The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks	1999/11/01	English
A potential index for assessing the tenderness of hydrodynamic pressure (HDP)-treated beef strip loins	2000/10/01	English
The bacteriological quality of British beef 2. Frozen minced beef	1998/12/01	English
Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner–Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle	2002/04/01	English
Purification and properties of rabbit muscle proteasome, and its effect on myofibrillar structure	1998/08/01	English
The microbiology of meat and poultry	1998/09/01	English
Implant and biological type effects on beef carcass characteristics	1995/01/01	English
Effect of method of analysis on iron content of beef from advanced meat recovery systems	2000/12/01	English
Bacterial Role in Flavour Development	1998/01/01	English
Dry Fermented Sausages	1998/01/01	English
Bacteriocinogenic Lactic Acid Bacteria for the Biopreservation of Meat and Meat Products	1998/01/01	English
The measurement of pH in raw and frozen turkey Pectoralis superficialis muscle	2000/08/01	English
Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef	1998/05/01	English
Early post-mortem conditions and the calpain/calpastatin system in relation to tenderness of double-muscled beef	1997/03/01	English
Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing	2001/05/01	English
Announcement	2001/06/01	English
The bacteriological quality of British beef 1. Carcasses sampled prior to chilling	1998/10/01	English
Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries	2002/04/01	English
Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite	2001/12/01	English
Meat quality of cryptorchid lambs grazing either dryland or irrigated perennial pasture with some silage supplementation	1998/07/01	English
Identification and characterization of pigs prone to producing ‘RSE’ (reddish-pink, soft and exudative) meat in normal pigs	1998/03/01	English
Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls	2001/08/01	English
Rapid prediction of RN phenotype in pigs by means of meat juice	1997/01/01	English
Determination of an appropriate heat treatment of animal waste using the ELISA technique: results of a validation study	2000/01/01	English
Microbial spoilage of meats offered for retail sale in Mexico City	1999/04/01	English