Meat - Quality.

Meat processing = improving quality / by: (Language materials, printed)

Meat biotechnology by: (Electronic resources)

Applied muscle biology and meat science by: (Electronic resources)

Emerging technologies in meat processing = production, processing and technology / by: (Electronic resources)

Red meat science and production.. Volume 1,. The consumer and extrinsic meat character by: (Electronic resources)

Red meat science and production.. Volume 2,. Intrinsic meat character by: (Electronic resources)

Protein phosphorylation and meat quality by: (Electronic resources)

Meat animals- Genetic engineering.

Chemistry.

Chemistry/Food Science, general.

Muscles- Physiology.

Meat industry and trade- Technological innovations.

Meat industry and trade- Quality control.

Enzymology.

Meat- Microbiology.

Vertebrates.

Meat- Quality.

Meat industry and trade.

Protein kinases.

Protein Science.

Biotechnology.

Food- Risk assessment.

Biomedical Engineering/Biotechnology.

Phosphoprotein phosphatases.

Food Science.