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1. Comparison of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs

2. Processing and nutritional characteristics of value added ostrich products

3. Production of single W bosons at LEP RID C-4549-2008 RID C-5719-2008

4. Comparison of meat quality characteristics between young and old ostriches

5. Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

6. Halothane genotype and pork quality. 3. Comminuted meat products derived from the three halothane genotypes

8. Halothane genotype and pork quality. 2. Cured meat products of three halothane genotypes

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