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Publisher: Elsevier
Founded in: 1977
Total resources: 4
E-ISSN: 1873-4138
ISSN: 0309-1740
Subject: TS24 sugar industry
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Meat Science
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A research note on radio frequency transponder effects on bloom of beef muscle
By Vorst K.L., Clarke R.H., Allison C.P., Booren A.M. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
By Obuz E., Dikeman M.E., Erickson L.E., Hunt M.C., Herald T.J. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
By Muroya S., Kitamura S.-i., Tanabe S., Nishimura T., Nakajima I., Chikuni K. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
Water transfer analysis in pork meat supported by NMR imaging
By Ruiz-Cabrera M.A., Gou P., Foucat L., Renou J.P., Daudin J.D. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
Myosin heavy chain isoforms expressed in bovine skeletal muscles
By Chikuni K., Muroya S., Nakajima I. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
Effects of dietary vitamin D 3 , vitamin E, and magnesium supplementation on pork quality
By Swigert K.S., McKeith F.K., Carr T.C., Brewer M.S., Culbertson M. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
Industrial application to cattle of a method for the early determination of meat ultimate pH
By Young O.A., Thomson R.D., Merhtens V.G., Loeffen M.P.F. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
By Salvatori G., Pantaleo L., Di Cesare C., Maiorano G., Filetti F., Oriani G. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
Lemon albedo as a new source of dietary fiber: Application to bologna sausages
By Fernandez-Gines J.M., Fernandez-Lopez J., Sayas-Barbera E., Sendra E., Perez-Alvarez J.A. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.
Short-term feeding strategies and pork quality
By Geesink G.H., van Buren R.G.C., Savenije B., Verstegen M.W.A., Ducro B.J., van der Palen J.G.P., Hemke G. in (2004)
Meat Science , Vol. 67, Iss. 1, 2004-05 , pp.