id	domain	url
afs-74372	dx.doi.org	http://dx.doi.org/10.1016/j.meatsci.2012.06.024
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2007.02.008
afs-74372	doi.org	https://doi.org/10.1007/s11947-012-0803-z
afs-74372	doi.org	https://doi.org/10.1111/j.1750-3841.2007.00575.x
afs-74372	doi.org	https://doi.org/10.4315/0362-028x-71.2.293
afs-74372	doi.org	https://doi.org/10.1007/s00217-004-0970-x
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2010.09.003
afs-74372	doi.org	https://doi.org/10.1002/pts.828
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2006.04.032
afs-74372	doi.org	https://doi.org/10.1016/j.smallrumres.2015.05.003
afs-74372	doi.org	https://doi.org/10.1016/j.smallrumes.2011.09.044
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2008.05.030
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2013.05.040
afs-74372	doi.org	https://doi.org/10.1016/j
afs-74372	doi.org	https://doi.org/10.1111/j.1365-2621.2003.tb14134.x
afs-74372	doi.org	https://doi.org/10.1016/s0309-1740(98)00034-5
afs-74372	orbi.uliege.be	https://orbi.uliege.be/bitstream/2268/156475/1/imazaki_icomst2013_breed_effect.pdf
afs-74372	orbi.uliege.be	https://orbi.uliege.be/bitstream/2268/131255/1/imazaki_icomst_2012_effect_time_temperature_vp_oxidative_stability_bbb_map_fv.pdf
afs-74372	doi.org	https://doi.org/10.1111/j.1745-4573.2002.tb00326.x
afs-74372	doi.org	https://doi.org/10.1111/j.1365-2621.2002
afs-74372	doi.org	https://doi.org/10.1016/j.foodres.2011.08.023
afs-74372	doi.org	https://doi.org/10.2527/jas.2012-5850
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2010.04.001
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2008.01.009
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2014.02.014
afs-74372	doi.org	https://doi.org/10.1016/j
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2012.01.013
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2012.07.003
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2010.10.023
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2009.12.020
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2006.11.003
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2005.03.003
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2004.09.003
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2014.04.007
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2011.04.016
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2007.09.008
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2008.05.028
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2013.03.032
afs-74372	doi.org	https://doi.org/10.1016/j.foodchem.2012.06.055
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2012.04.031
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2012.04.032
afs-74372	doi.org	https://doi.org/10.1007/s13197-012-0885-7
afs-74372	doi.org	https://doi.org/10.2527/2001.793678x
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2012.11.008
afs-74372	doi.org	https://doi.org/10.1016/s0309-1740(97)00135-6
afs-74372	doi.org	https://doi.org/10.1016/j
afs-74372	doi.org	https://doi.org/10.1016/j
afs-74372	doi.org	https://doi.org/10.1021/jf00089a022
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2011.01.021
afs-74372	doi.org	https://doi.org/10.1111/j.1750-3841.2011.02506.x
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2013.11.020
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2005.07.003
afs-74372	doi.org	https://doi.org/10.1093
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2003.10.010
afs-74372	www.statsoft.com	www.statsoft.com
afs-74372	doi.org	https://doi.org/10.1016/s0309-1740(98)00123-5
afs-74372	doi.org	https://doi.org/10.1002/jsfa.953
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2005.05.013
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2009.06.013
afs-74372	doi.org	https://doi.org/10.1016/s0309-1740(01)00183-8
afs-74372	doi.org	https://doi.org/10.1016/j
afs-74372	doi.org	https://doi.org/10.1016/j
afs-74372	doi.org	https://doi.org/10.1016/j
afs-74372	doi.org	https://doi.org/10.1016/j.meatsci.2008.10.024