| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
AMSA Mission & Membership Application
|
|
|
2011
|
87 |
4 |
p. I-II
nvt p.
|
artikel
|
| 2 |
Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers
|
Sepúlveda, Wilmer S.
|
|
2011
|
87 |
4 |
p. 366-372
7 p.
|
artikel
|
| 3 |
Association analyses of single nucleotide polymorphisms in the LEP and SCD1 genes on the fatty acid profile of muscle fat in Simmental bulls
|
Orrù, L.
|
|
2011
|
87 |
4 |
p. 344-348
5 p.
|
artikel
|
| 4 |
Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere
|
Lindahl, Gunilla
|
|
2011
|
87 |
4 |
p. 428-435
8 p.
|
artikel
|
| 5 |
Consumer satisfaction with dry-cured ham in five European countries
|
Resano, H.
|
|
2011
|
87 |
4 |
p. 336-343
8 p.
|
artikel
|
| 6 |
Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts
|
Reicks, A.L.
|
|
2011
|
87 |
4 |
p. 403-411
9 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2011
|
87 |
4 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Effects of salt and ammonium hydroxide on the quality of ground buffalo meat
|
Naveena, B.M.
|
|
2011
|
87 |
4 |
p. 315-320
6 p.
|
artikel
|
| 9 |
Evaluating the effects of a single copy of a mutation in the myostatin gene (c.*1232G>A) on carcass traits in crossbred lambs
|
Masri, A.Y.
|
|
2011
|
87 |
4 |
p. 412-418
7 p.
|
artikel
|
| 10 |
Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut
|
Bedia, Mario
|
|
2011
|
87 |
4 |
p. 381-386
6 p.
|
artikel
|
| 11 |
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil
|
Youssef, M.K.
|
|
2011
|
87 |
4 |
p. 356-360
5 p.
|
artikel
|
| 12 |
Implementation of targeted interventions to control Escherichia coli O157:H7 in a commercial abattoir
|
Rekow, Corri L.
|
|
2011
|
87 |
4 |
p. 361-365
5 p.
|
artikel
|
| 13 |
Influence of salt content and processing time on sensory characteristics of cooked “lacón”
|
Purriños, Laura
|
|
2011
|
87 |
4 |
p. 436-442
7 p.
|
artikel
|
| 14 |
Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid
|
Galán, I.
|
|
2011
|
87 |
4 |
p. 330-335
6 p.
|
artikel
|
| 15 |
Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
|
Castro, M.P.
|
|
2011
|
87 |
4 |
p. 321-329
9 p.
|
artikel
|
| 16 |
Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork
|
Trefan, L.
|
|
2011
|
87 |
4 |
p. 305-314
10 p.
|
artikel
|
| 17 |
Perceptual attributes of poultry and other meat products: A repertory grid application
|
Michel, L. Martínez
|
|
2011
|
87 |
4 |
p. 349-355
7 p.
|
artikel
|
| 18 |
Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed
|
Cofrades, S.
|
|
2011
|
87 |
4 |
p. 373-380
8 p.
|
artikel
|
| 19 |
Quantitative trait loci for meat quality traits in pigs considering imprinting and epistatic effects
|
Duthie, Carol-Anne
|
|
2011
|
87 |
4 |
p. 394-402
9 p.
|
artikel
|
| 20 |
The effects of high pressure processing on pork quality, palatability, and further processed products
|
Souza, C.M.
|
|
2011
|
87 |
4 |
p. 419-427
9 p.
|
artikel
|
| 21 |
Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre
|
Møller, Sandie M.
|
|
2011
|
87 |
4 |
p. 387-393
7 p.
|
artikel
|
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