| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antioxidant activity of mechanically separated pork extracts
|
Gopalakrishnan, J.
|
|
1999
|
52 |
1 |
p. 101-110
10 p.
|
article
|
| 2 |
Calpain–calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses
|
Morton, J.D
|
|
1999
|
52 |
1 |
p. 71-79
9 p.
|
article
|
| 3 |
Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi
|
Hildrum, K.I.
|
|
1999
|
52 |
1 |
p. 1-7
7 p.
|
article
|
| 4 |
Effect of a high linoleic acid diet on lipogenic enzyme activities and on the composition of the lipid fraction of fat and lean tissues in the pig
|
Kouba, M
|
|
1999
|
52 |
1 |
p. 39-45
7 p.
|
article
|
| 5 |
Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat
|
O'Neill, L.M
|
|
1999
|
52 |
1 |
p. 89-94
6 p.
|
article
|
| 6 |
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef
|
Lynch, M.P.
|
|
1999
|
52 |
1 |
p. 95-99
5 p.
|
article
|
| 7 |
Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia
|
Zerby, H.N
|
|
1999
|
52 |
1 |
p. 111-118
8 p.
|
article
|
| 8 |
Effects of rigor attainment temperature on meat blooming and colour on display
|
Young, O.A
|
|
1999
|
52 |
1 |
p. 47-56
10 p.
|
article
|
| 9 |
Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb
|
McDonagh, M.B
|
|
1999
|
52 |
1 |
p. 9-18
10 p.
|
article
|
| 10 |
Knife and impact cutting of lamb bone
|
King, Marcus J.
|
|
1999
|
52 |
1 |
p. 29-38
10 p.
|
article
|
| 11 |
Myoglobin inhibition of most protease activities measured with fluorescent substrates is an artifact!
|
Volle, B.
|
|
1999
|
52 |
1 |
p. 81-87
7 p.
|
article
|
| 12 |
The effect of RN gene on yields and quality of extended cooked cured hams
|
Gariépy, C.
|
|
1999
|
52 |
1 |
p. 57-64
8 p.
|
article
|
| 13 |
Tyramine production by a strain of Carnobacterium divergens inoculated in meat–fat mixture
|
Masson, F
|
|
1999
|
52 |
1 |
p. 65-69
5 p.
|
article
|
| 14 |
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
|
Ruiz, Jorge
|
|
1999
|
52 |
1 |
p. 19-27
9 p.
|
article
|
Journal description