nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Antioxidant activity of mechanically separated pork extracts
|
Gopalakrishnan, J. |
|
1999 |
52 |
1 |
p. 101-110 10 p. |
artikel |
2 |
Calpain–calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses
|
Morton, J.D |
|
1999 |
52 |
1 |
p. 71-79 9 p. |
artikel |
3 |
Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi
|
Hildrum, K.I. |
|
1999 |
52 |
1 |
p. 1-7 7 p. |
artikel |
4 |
Effect of a high linoleic acid diet on lipogenic enzyme activities and on the composition of the lipid fraction of fat and lean tissues in the pig
|
Kouba, M |
|
1999 |
52 |
1 |
p. 39-45 7 p. |
artikel |
5 |
Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat
|
O'Neill, L.M |
|
1999 |
52 |
1 |
p. 89-94 6 p. |
artikel |
6 |
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef
|
Lynch, M.P. |
|
1999 |
52 |
1 |
p. 95-99 5 p. |
artikel |
7 |
Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia
|
Zerby, H.N |
|
1999 |
52 |
1 |
p. 111-118 8 p. |
artikel |
8 |
Effects of rigor attainment temperature on meat blooming and colour on display
|
Young, O.A |
|
1999 |
52 |
1 |
p. 47-56 10 p. |
artikel |
9 |
Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb
|
McDonagh, M.B |
|
1999 |
52 |
1 |
p. 9-18 10 p. |
artikel |
10 |
Knife and impact cutting of lamb bone
|
King, Marcus J. |
|
1999 |
52 |
1 |
p. 29-38 10 p. |
artikel |
11 |
Myoglobin inhibition of most protease activities measured with fluorescent substrates is an artifact!
|
Volle, B. |
|
1999 |
52 |
1 |
p. 81-87 7 p. |
artikel |
12 |
The effect of RN gene on yields and quality of extended cooked cured hams
|
Gariépy, C. |
|
1999 |
52 |
1 |
p. 57-64 8 p. |
artikel |
13 |
Tyramine production by a strain of Carnobacterium divergens inoculated in meat–fat mixture
|
Masson, F |
|
1999 |
52 |
1 |
p. 65-69 5 p. |
artikel |
14 |
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
|
Ruiz, Jorge |
|
1999 |
52 |
1 |
p. 19-27 9 p. |
artikel |