| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
AMSA Mission & Membership Application
|
|
|
2010
|
86 |
4 |
p. I-II
nvt p.
|
artikel
|
| 2 |
Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage
|
Omer, M.K.
|
|
2010
|
86 |
4 |
p. 1005-1009
5 p.
|
artikel
|
| 3 |
A rapid and novel approach for predicting water sorption isotherms and isosteric heats of different meat types
|
Cortés, Farid B.
|
|
2010
|
86 |
4 |
p. 921-925
5 p.
|
artikel
|
| 4 |
Assessment of GH1, CAPN1 and CAST polymorphisms as markers of carcass and meat traits in Bos indicus and Bos taurus–Bos indicus cross beef cattle
|
Curi, Rogério A.
|
|
2010
|
86 |
4 |
p. 915-920
6 p.
|
artikel
|
| 5 |
Associations between single nucleotide polymorphisms in multiple candidate genes and carcass and meat quality traits in a commercial Angus-cross population
|
Gill, Jennifer L.
|
|
2010
|
86 |
4 |
p. 985-993
9 p.
|
artikel
|
| 6 |
Changes in blood constituents of swine transported for 8 or 16h to an Abattoir
|
Becerril-Herrera, M.
|
|
2010
|
86 |
4 |
p. 945-948
4 p.
|
artikel
|
| 7 |
Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR–DGGE
|
Jiang, Y.
|
|
2010
|
86 |
4 |
p. 889-895
7 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2010
|
86 |
4 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of bamboo salt on the physicochemical properties of meat emulsion systems
|
Kim, Hack-Youn
|
|
2010
|
86 |
4 |
p. 960-965
6 p.
|
artikel
|
| 10 |
Effect of unloading, lairage, pig handling, stunning and season on pH of pork
|
Van de Perre, V.
|
|
2010
|
86 |
4 |
p. 931-937
7 p.
|
artikel
|
| 11 |
Effects of using plum puree on some properties of low fat beef patties
|
Yıldız-Turp, Gülen
|
|
2010
|
86 |
4 |
p. 896-900
5 p.
|
artikel
|
| 12 |
Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei
|
Jones, R.J.
|
|
2010
|
86 |
4 |
p. 955-959
5 p.
|
artikel
|
| 13 |
Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers
|
del Campo, M.
|
|
2010
|
86 |
4 |
p. 908-914
7 p.
|
artikel
|
| 14 |
7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic
|
Janoszka, Beata
|
|
2010
|
86 |
4 |
p. 976-984
9 p.
|
artikel
|
| 15 |
Natural faecal fluorophores and the potential of chlorophyll based markers to optimise fluorescence as a real-time solution for the detection of faecal contamination on carcasses
|
Lee, M.R.F.
|
|
2010
|
86 |
4 |
p. 966-975
10 p.
|
artikel
|
| 16 |
Near infrared spectroscopy as an on-line method to quantitatively determine glycogen and predict ultimate pH in pre rigor bovine M. longissimus dorsi
|
Lomiwes, D.
|
|
2010
|
86 |
4 |
p. 999-1004
6 p.
|
artikel
|
| 17 |
On-line prediction of fresh pork quality using visible/near-infrared reflectance spectroscopy
|
Liao, Yi-Tao
|
|
2010
|
86 |
4 |
p. 901-907
7 p.
|
artikel
|
| 18 |
Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef
|
Suman, S.P.
|
|
2010
|
86 |
4 |
p. 994-998
5 p.
|
artikel
|
| 19 |
Spray chilling of deer carcasses—Effects on carcass weight, meat moisture content, purge and microbiological quality
|
Wiklund, E.
|
|
2010
|
86 |
4 |
p. 926-930
5 p.
|
artikel
|
| 20 |
The effects of pre-slaughter pig management from the farm to the processing plant on pork quality
|
Edwards, L.N.
|
|
2010
|
86 |
4 |
p. 938-944
7 p.
|
artikel
|
| 21 |
Updated estimates of HAL n and RN− effects on pork quality: Fresh and processed loin and ham
|
Cherel, P.
|
|
2010
|
86 |
4 |
p. 949-954
6 p.
|
artikel
|
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