| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique
|
Monin, G.
|
|
1997
|
47 |
1-2 |
p. 29-47
19 p.
|
artikel
|
| 2 |
Comparative evaluation of some antioxidants in salame Milano and mortadella production
|
Ghiretti, G.P.
|
|
1997
|
47 |
1-2 |
p. 167-176
10 p.
|
artikel
|
| 3 |
Composition analysis of beef rib sections by dual-energy X-ray absorptiometry
|
Mitchell, A.D.
|
|
1997
|
47 |
1-2 |
p. 115-124
10 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
1997
|
47 |
1-2 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork
|
Sørheim, O.
|
|
1997
|
47 |
1-2 |
p. 147-155
9 p.
|
artikel
|
| 6 |
Heating rate effects on high-fat and low-fat frankfurters with a high content of added water
|
Cofrades, S.
|
|
1997
|
47 |
1-2 |
p. 105-114
10 p.
|
artikel
|
| 7 |
Post-mortem calpain-system kinetics in lamb: Effects of clenbuterol and preslaughter exercise
|
Simmons, N.J.
|
|
1997
|
47 |
1-2 |
p. 135-146
12 p.
|
artikel
|
| 8 |
Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes
|
Farmer, L.J.
|
|
1997
|
47 |
1-2 |
p. 77-93
17 p.
|
artikel
|
| 9 |
The design of pig stunning tong electrodes—A review
|
Sparrey, J.M.
|
|
1997
|
47 |
1-2 |
p. 125-133
9 p.
|
artikel
|
| 10 |
The effect of fat-enriched diets on the perirenal fat quality and sensory characteristics of meat from rabbits
|
Oliver, MaAngels
|
|
1997
|
47 |
1-2 |
p. 95-103
9 p.
|
artikel
|
| 11 |
The influence of storage and display conditions on the color stability of display-ready pork loin roasts
|
Jeremiah, L.E.
|
|
1997
|
47 |
1-2 |
p. 1-16
16 p.
|
artikel
|
| 12 |
The influence of storage and display conditions on the retail properties and case-life of display-ready pork loin roasts
|
Jeremiah, L.E.
|
|
1997
|
47 |
1-2 |
p. 17-27
11 p.
|
artikel
|
| 13 |
The problem of taint in pork—III. Odour profile of pork fat and the interrelationships between androstenone, skatole and indole concentrations
|
Annor-Frempong, I.E.
|
|
1997
|
47 |
1-2 |
p. 63-76
14 p.
|
artikel
|
| 14 |
The problem of taint in pork—II. The influence of skatole, androstenone and indole, Presented individually and in combination in a model lipid base, on odour perception
|
Annor-Frempong, I.E.
|
|
1997
|
47 |
1-2 |
p. 49-61
13 p.
|
artikel
|
| 15 |
Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin
|
Cofrades, S.
|
|
1997
|
47 |
1-2 |
p. 157-166
10 p.
|
artikel
|
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