Biblio
“Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties”, Journal of Food Science, vol. 7721893226285567364384175448128778, no. 1, pp. S54 - S61, 2012.
, “Comparison of varying doses and durations of ractopamine hydrochloride on late-finishing pig carcass characteristics and meat quality”, Journal of Animal Science, vol. 89, no. 7, pp. 2176 - 2188, 2011.
, “The effects of high pressure processing on pork quality, palatability, and further processed products”, Meat Science, vol. 87, no. 4, pp. 419 - 427, 2011.
, “REALIMENTATION OF CULL BEEF COWS. I. LIVE PERFORMANCE, CARCASS TRAITS AND MUSCLE CHARACTERISTICS”, Journal of Muscle Foods, vol. 2067847484747467626183836521546179758383844848, no. 311292888331134113511144, pp. 293 - 306, 2009.
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