| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Body composition of lambs receiving 30 or 60 days of exercise training and (or) fenoterol treatment
|
Garrett, Randal P
|
|
1999
|
52 |
3 |
p. 235-246
12 p.
|
artikel
|
| 2 |
Characterisation of low-fat high-dietary fibre frankfurters
|
Grigelmo-Miguel, Nuria
|
|
1999
|
52 |
3 |
p. 247-256
10 p.
|
artikel
|
| 3 |
Consequences of packaging on bacterial growth. Meat is an ecological niche
|
Labadie, J.
|
|
1999
|
52 |
3 |
p. 299-305
7 p.
|
artikel
|
| 4 |
Determination of lean meat in pig carcasses with the Autofom classification system
|
Busk, H.
|
|
1999
|
52 |
3 |
p. 307-314
8 p.
|
artikel
|
| 5 |
Development of meat and carcass quality characteristics in Iberian pigs reared outdoors
|
Mayoral, A.I
|
|
1999
|
52 |
3 |
p. 315-324
10 p.
|
artikel
|
| 6 |
Effect of natural colourants and nitrites on colour attributes of frankfurters
|
Bloukas, J.G
|
|
1999
|
52 |
3 |
p. 257-265
9 p.
|
artikel
|
| 7 |
Effects of electrical and mechanical stunning methods on meat quality in ostriches
|
Lambooij, E
|
|
1999
|
52 |
3 |
p. 331-337
7 p.
|
artikel
|
| 8 |
Freezing rate simulation as an aid to reducing crystallization damage in foods
|
Sanz, P.D.
|
|
1999
|
52 |
3 |
p. 275-278
4 p.
|
artikel
|
| 9 |
Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E
|
Corino, C
|
|
1999
|
52 |
3 |
p. 285-289
5 p.
|
artikel
|
| 10 |
Influence of aromatic components from pig manure on odour and flavour of cooked chicken meat
|
Hansen, L.L
|
|
1999
|
52 |
3 |
p. 325-330
6 p.
|
artikel
|
| 11 |
Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat 1 Contribution no. 97-497-J from the Kansas Agricultural Exp. Station, Manhattan, KS 66506-4008, USA. 1
|
Otremba, M.M
|
|
1999
|
52 |
3 |
p. 279-283
5 p.
|
artikel
|
| 12 |
The influence of meat pH on mechanical and sensory textural properties of dry-cured ham
|
Guerrero, L
|
|
1999
|
52 |
3 |
p. 267-273
7 p.
|
artikel
|
| 13 |
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle
|
Joo, S.T
|
|
1999
|
52 |
3 |
p. 291-297
7 p.
|
artikel
|
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