| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advancements in meat packaging
|
McMillin, Kenneth W.
|
|
2017
|
132 |
C |
p. 153-162
10 p.
|
artikel
|
| 2 |
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains
|
Mullen, Anne Maria
|
|
2017
|
132 |
C |
p. 90-98
9 p.
|
artikel
|
| 3 |
A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat
|
Ha, Minh
|
|
2017
|
132 |
C |
p. 107-111
5 p.
|
artikel
|
| 4 |
Animal breeding strategies can improve meat quality attributes within entire populations
|
Berry, D.P.
|
|
2017
|
132 |
C |
p. 6-18
13 p.
|
artikel
|
| 5 |
Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M. longissimus lumborum at 24h post mortem
|
Craigie, C.R.
|
|
2017
|
132 |
C |
p. 19-28
10 p.
|
artikel
|
| 6 |
Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef
|
Joo, Seon-Tea
|
|
2017
|
132 |
C |
p. 45-51
7 p.
|
artikel
|
| 7 |
Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications
|
Morris, Michael A.
|
|
2017
|
132 |
C |
p. 163-178
16 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2017
|
132 |
C |
p. IFC-
1 p.
|
artikel
|
| 9 |
Editorial: 63rd International Congress of Meat Science and Technology (63rd ICoMST), Cork, Ireland, 13-18th August 2017
|
Troy, Declan J.
|
|
2017
|
132 |
C |
p. 1-
1 p.
|
artikel
|
| 10 |
Evaluation of beef eating quality by Irish consumers
|
McCarthy, S.N.
|
|
2017
|
132 |
C |
p. 118-124
7 p.
|
artikel
|
| 11 |
Meat flavour in pork and beef – From animal to meal
|
Aaslyng, Margit D.
|
|
2017
|
132 |
C |
p. 112-117
6 p.
|
artikel
|
| 12 |
Meat science from 1976: A history of the journal
|
Ledward, D.A.
|
|
2017
|
132 |
C |
p. 29-34
6 p.
|
artikel
|
| 13 |
Muscle structure, sarcomere length and influences on meat quality: A review
|
Ertbjerg, Per
|
|
2017
|
132 |
C |
p. 139-152
14 p.
|
artikel
|
| 14 |
On-farm conditions that compromise animal welfare that can be monitored at the slaughter plant
|
Grandin, Temple
|
|
2017
|
132 |
C |
p. 52-58
7 p.
|
artikel
|
| 15 |
Proteomic approach to characterize biochemistry of meat quality defects
|
Schilling, M.W.
|
|
2017
|
132 |
C |
p. 131-138
8 p.
|
artikel
|
| 16 |
Red meat's role in addressing ‘nutrients of public health concern’
|
Cashman, Kevin D.
|
|
2017
|
132 |
C |
p. 196-203
8 p.
|
artikel
|
| 17 |
Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture
|
Conroy, Paula M.
|
|
2017
|
132 |
C |
p. 125-130
6 p.
|
artikel
|
| 18 |
Systematic review of emerging and innovative technologies for meat tenderisation
|
Warner, R.D.
|
|
2017
|
132 |
C |
p. 72-89
18 p.
|
artikel
|
| 19 |
Technological demands of meat processing–An Asian perspective
|
Zhang, Wangang
|
|
2017
|
132 |
C |
p. 35-44
10 p.
|
artikel
|
| 20 |
The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An overview
|
Van Rooyen, Lauren Anne
|
|
2017
|
132 |
C |
p. 179-188
10 p.
|
artikel
|
| 21 |
The diversity of beef safety: A global reason to strengthen our current systems
|
Brashears, Mindy M.
|
|
2017
|
132 |
C |
p. 59-71
13 p.
|
artikel
|
| 22 |
The key role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economy
|
Rijsberman, Frank
|
|
2017
|
132 |
C |
p. 2-5
4 p.
|
artikel
|
| 23 |
The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A review
|
Hyland, John J.
|
|
2017
|
132 |
C |
p. 189-195
7 p.
|
artikel
|
| 24 |
Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat
|
Ojha, K. Shikha
|
|
2017
|
132 |
C |
p. 99-106
8 p.
|
artikel
|
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