| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Effects of animal and muscle characteristics on collagen and consequences for ham production
|
Boutten, B
|
|
2000
|
55 |
2 |
p. 233-238
6 p.
|
artikel
|
| 2 |
Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems
|
Fisher, A.V.
|
|
2000
|
55 |
2 |
p. 141-147
7 p.
|
artikel
|
| 3 |
Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages
|
Enser, M.
|
|
2000
|
55 |
2 |
p. 201-212
12 p.
|
artikel
|
| 4 |
Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat
|
Cameron, N.D
|
|
2000
|
55 |
2 |
p. 187-195
9 p.
|
artikel
|
| 5 |
Meat starters have individual requirements for Mn2+
|
Hagen, Beate F
|
|
2000
|
55 |
2 |
p. 161-168
8 p.
|
artikel
|
| 6 |
Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid
|
Zanardi, E
|
|
2000
|
55 |
2 |
p. 169-175
7 p.
|
artikel
|
| 7 |
Prediction of the soluble myoglobin content of cooked burgers
|
Lytras, G.N.
|
|
2000
|
55 |
2 |
p. 247-250
4 p.
|
artikel
|
| 8 |
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
|
Brøndum, Jesper
|
|
2000
|
55 |
2 |
p. 177-185
9 p.
|
artikel
|
| 9 |
Processing and nutritional characteristics of value added ostrich products
|
Fisher, P
|
|
2000
|
55 |
2 |
p. 251-254
4 p.
|
artikel
|
| 10 |
Recovery of proteins from beef bone and the functionality of these proteins in sausage batters
|
Boles, J.A.
|
|
2000
|
55 |
2 |
p. 223-231
9 p.
|
artikel
|
| 11 |
Seasonal effects on Ca2+ transport of sarcoplasmic reticulum and on meat quality of pigs with different malignant hyperthermia status
|
Küchenmeister, U
|
|
2000
|
55 |
2 |
p. 239-245
7 p.
|
artikel
|
| 12 |
Shelf life and quality of pork and pork products with raised n-3 PUFA
|
Sheard, P.R
|
|
2000
|
55 |
2 |
p. 213-221
9 p.
|
artikel
|
| 13 |
Tenderization of wether lambs meat through pre-rigor infusion of calcium ions
|
Polidori, P
|
|
2000
|
55 |
2 |
p. 197-200
4 p.
|
artikel
|
| 14 |
The effects of diet and breed on the volatile compounds of cooked lamb
|
Elmore, J.S.
|
|
2000
|
55 |
2 |
p. 149-159
11 p.
|
artikel
|
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