| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté
|
Silva, Janaı́na G
|
|
2003
|
63 |
2 |
p. 177-184
8 p.
|
article
|
| 2 |
Carcass and meat quality characteristics of the progeny of two swine sire lines reared under differing environmental conditions
|
Hamilton, D.N
|
|
2003
|
63 |
2 |
p. 257-263
7 p.
|
article
|
| 3 |
Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN− allele
|
Byrne, D.V
|
|
2003
|
63 |
2 |
p. 211-224
14 p.
|
article
|
| 4 |
Effect of gamma irradiation on the texture and microstructure of chicken breast meat
|
Yoon, K.S.
|
|
2003
|
63 |
2 |
p. 273-277
5 p.
|
article
|
| 5 |
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham
|
Juncher, Dorte
|
|
2003
|
63 |
2 |
p. 151-159
9 p.
|
article
|
| 6 |
Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles
|
Lachowicz, K
|
|
2003
|
63 |
2 |
p. 225-233
9 p.
|
article
|
| 7 |
Fractionation and characterization of edible sheep tail fat
|
Ünsal, Mahmut
|
|
2003
|
63 |
2 |
p. 235-239
5 p.
|
article
|
| 8 |
Meat Science
|
|
|
2003
|
63 |
2 |
p. IFC-
1 p.
|
article
|
| 9 |
Meat Science
|
|
|
2003
|
63 |
2 |
p. I-II
nvt p.
|
article
|
| 10 |
[No title]
|
Ledward, David A
|
|
2003
|
63 |
2 |
p. 141-
1 p.
|
article
|
| 11 |
Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design
|
Møller, Jens K.S.
|
|
2003
|
63 |
2 |
p. 169-175
7 p.
|
article
|
| 12 |
Physical characteristics of pig fat and their relation to fatty acid composition
|
Maw, S.J.
|
|
2003
|
63 |
2 |
p. 185-190
6 p.
|
article
|
| 13 |
Porcine oxymyoglobin and lipid oxidation in vitro
|
Lee, S
|
|
2003
|
63 |
2 |
p. 241-247
7 p.
|
article
|
| 14 |
Prediction of pork carcass composition based on cross-sectional region analysis of dual energy X-ray absorptiometry (DXA) scans ☆ ☆ Mention of a trade name does not constitute a guarantee or warranty by the USDA and does not imply its approval to the exclusion of other products that may be suitable.
|
Mitchell, A.D
|
|
2003
|
63 |
2 |
p. 265-271
7 p.
|
article
|
| 15 |
Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid
|
Du, M
|
|
2003
|
63 |
2 |
p. 249-255
7 p.
|
article
|
| 16 |
Rate of carcass components gain, carcass characteristics, and muscle longissimus tenderness in lambs fed dietary protein sources with a low quality roughage diet
|
Ponnampalam, Eric N.
|
|
2003
|
63 |
2 |
p. 143-149
7 p.
|
article
|
| 17 |
Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate
|
Muguruma, M.
|
|
2003
|
63 |
2 |
p. 191-197
7 p.
|
article
|
| 18 |
The significance of pre-slaughter stress and diet on colour and colour stability of pork
|
Rosenvold, Katja
|
|
2003
|
63 |
2 |
p. 199-209
11 p.
|
article
|
| 19 |
The tenderisation of shin beef using a citrus juice marinade
|
Burke, R.M.
|
|
2003
|
63 |
2 |
p. 161-168
8 p.
|
article
|
Journal description