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TBA test by an extractive method applied to 'paté'.
Meat Sci. 1996;42(1):103-10. doi: 10.1016/0309-1740(95)00010-0.
Meat Sci. 1996.
PMID: 22060305
Modification of physico-chemical and colour parameters during the marketing of 'paté'.
Perlo F, Gago-Gago A, Rosmini M, Cervera-Perez R, Perez-Alvarez J, Pagan-Moreno M, Lopez-Santovena F, Aranda-Catala V.
Perlo F, et al.
Meat Sci. 1995;41(3):325-33. doi: 10.1016/0309-1740(94)00081-h.
Meat Sci. 1995.
PMID: 22060203
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Cooking method effect on Warner-Bratzler shear force of different beef muscles.
Fabre R, Dalzotto G, Perlo F, Bonato P, Teira G, Tisocco O.
Fabre R, et al. Among authors: perlo f.
Meat Sci. 2018 Apr;138:10-14. doi: 10.1016/j.meatsci.2017.12.005. Epub 2017 Dec 12.
Meat Sci. 2018.
PMID: 29289713
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Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note.
Perlo F, Bonato P, Teira G, Fabre R, Kueider S.
Perlo F, et al.
Meat Sci. 2006 Apr;72(4):785-8. doi: 10.1016/j.meatsci.2005.09.007. Epub 2005 Nov 2.
Meat Sci. 2006.
PMID: 22061894
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Animal performance and meat quality in cull cows with early weaned calves in Argentina.
Galli I, Teira G, Perlo F, Bonato P, Tisocco O, Monje A, Vittone S.
Galli I, et al. Among authors: perlo f.
Meat Sci. 2008 Jul;79(3):521-8. doi: 10.1016/j.meatsci.2007.10.007. Epub 2007 Oct 22.
Meat Sci. 2008.
PMID: 22062912
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Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets.
Perlo F, Bonato P, Teira G, Tisocco O, Vicentin J, Pueyo J, Mansilla A.
Perlo F, et al.
Meat Sci. 2008 Jul;79(3):576-81. doi: 10.1016/j.meatsci.2007.10.005. Epub 2007 Oct 22.
Meat Sci. 2008.
PMID: 22062919
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Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions.
Perlo F, Bonato P, Fabre R, Teira G, Tisocco O.
Perlo F, et al.
J Sci Food Agric. 2012 Aug 15;92(10):2183-7. doi: 10.1002/jsfa.5606. Epub 2012 Feb 8.
J Sci Food Agric. 2012.
PMID: 22318907
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