| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assessment of breed type and ageing time effects on beef meat quality using two different texture devices
|
Campo, M.M.
|
|
2000
|
55 |
4 |
p. 371-378
8 p.
|
artikel
|
| 2 |
Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations
|
Luño, M.
|
|
2000
|
55 |
4 |
p. 413-419
7 p.
|
artikel
|
| 3 |
Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo)
|
Rhee, M.S.
|
|
2000
|
55 |
4 |
p. 391-396
6 p.
|
artikel
|
| 4 |
Combined effect of modified atmosphere bulk packaging, dietary vitamin E supplementation and microbiological contamination on colour stability of Musculus gluteus medius
|
Buys, E.M.
|
|
2000
|
55 |
4 |
p. 403-411
9 p.
|
artikel
|
| 5 |
Comparison of different magnesium sources on lamb muscle quality
|
Apple, J.K.
|
|
2000
|
55 |
4 |
p. 443-449
7 p.
|
artikel
|
| 6 |
Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meat
|
Capita, Rosa
|
|
2000
|
55 |
4 |
p. 471-474
4 p.
|
artikel
|
| 7 |
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product
|
Juncher, Dorte
|
|
2000
|
55 |
4 |
p. 483-491
9 p.
|
artikel
|
| 8 |
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat
|
Crehan, C.M
|
|
2000
|
55 |
4 |
p. 463-469
7 p.
|
artikel
|
| 9 |
Evaluation of a probe for predicting beef tenderness
|
Jeremiah, L.E
|
|
2000
|
55 |
4 |
p. 493-502
10 p.
|
artikel
|
| 10 |
Evaluation of transglutaminase on the quality of low-salt chicken meat-balls
|
Tseng, Tsai-Fuh
|
|
2000
|
55 |
4 |
p. 427-431
5 p.
|
artikel
|
| 11 |
Microbiological shelf life of bulk-packaged Musculus gluteus medius supplemented with dietary vitamin E
|
Buys, E.M
|
|
2000
|
55 |
4 |
p. 433-441
9 p.
|
artikel
|
| 12 |
Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring
|
Scanga, J.A.
|
|
2000
|
55 |
4 |
p. 397-401
5 p.
|
artikel
|
| 13 |
Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams
|
Dineen, N.M.
|
|
2000
|
55 |
4 |
p. 475-482
8 p.
|
artikel
|
| 14 |
Relationships between meat quality measurements in rabbits fed with three diets of different fat type and content
|
Hernández, P.
|
|
2000
|
55 |
4 |
p. 379-384
6 p.
|
artikel
|
| 15 |
Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking
|
Powell, T.H
|
|
2000
|
55 |
4 |
p. 421-425
5 p.
|
artikel
|
| 16 |
The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork
|
Torley, Peter J
|
|
2000
|
55 |
4 |
p. 451-462
12 p.
|
artikel
|
| 17 |
The measurement of pH in raw and frozen turkey Pectoralis superficialis muscle
|
Santé, Véronique
|
|
2000
|
55 |
4 |
p. 503-506
4 p.
|
artikel
|
| 18 |
Use of electrical conductivity to predict water-holding capacity in post-rigor pork
|
Lee, S
|
|
2000
|
55 |
4 |
p. 385-389
5 p.
|
artikel
|
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