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  1. 1
    Avian Muscle Development and Growth Mechanisms: Association with Muscle Myopathies and Meat Quality
    Published 2020
    Subjects: “…meat…”
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  2. 2
    Quality and Safety of Meat Products
    Published 2020
    Subjects: “…breast meat…”
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  3. 3
    Bronzezeitliche Fleischverarbeitung im Salzbergtal bei Hallstatt
    by Pucher, Erich
    Published 2013
    Subjects: “…Meat technology…”
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  4. 4
    Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
    by Picard, Brigitte
    Published 2020
    Subjects: “…meat quality…”
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  5. 5
    Impact of Pre-Mortem Factors on Meat Quality
    Published 2022
    Subjects: “…meat chemical composition…”
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  6. 6
    Sausages: Nutrition, Safety, Processing and Quality Improvement
    Published 2021
    Subjects: “…meat products…”
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  7. 7
    Consumer Preferences and Acceptance of Meat Products
    Published 2020
    Subjects: “…Meat Standards Australia (MSA)…”
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  8. 8
    The Sustainability of Meat and Cured Meats in Italy : Nutritional Aspect, Food Safety, Environmental Impact, Animal Welfare, Circular Economy, Fight Against Waste
    by Bernardi, Elisabetta
    Published 2019
    Subjects: “…meat consumption…”
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  9. 9
    Through the Back Door : The Black Market in Poland 1944-1989
    by Kochanowski, Jerzy
    Published 2017
    Subjects: “…Meat…”
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  10. 10
    Global Meat : Social and Environmental Consequences of the Expanding Meat Industry
    Published 2019
    Subjects: “…meat industry…”
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  11. 11
    Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
    Published 2022
    Subjects: “…goat meat nuggets quality…”
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  12. 12
    Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics
    Published 2020
    Subjects: “…jowl meat…”
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  13. 13
    Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
    Published 2021
    Subjects: “…meat quality…”
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  14. 14
    Metabolomic Applications in Animal Science
    Published 2020
    Subjects: “…meat…”
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  15. 15
    Sensory Analysis and Consumer Research in New Product Development
    Published 2021
    Subjects: “…meat products…”
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  16. 16
    Sustainable Food Consumption Practices: Insights into Consumer Experience
    Published 2021
    Subjects: “…meat consumption…”
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  17. 17
    Innovative Production Strategies for High-Quality, Traditional Pig Products
    Published 2021
    Subjects: “…meat quality…”
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  18. 18
    Advances in Industrial and Environmental Microbiology
    Published 2021
    Subjects: “…TSS-rich meat-processing wastewater…”
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  19. 19
    Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
    Published 2021
    Subjects: “…beef meat…”
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  20. 20
    Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
    Published 2021
    Subjects: “…meat…”
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