nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Accelerated production of dry fermented sausage
|
Blom, H. |
|
1996 |
|
S1 |
p. 229-242 14 p. |
artikel |
2 |
Assuring eating quality of meat
|
Dalen, G. Akervold |
|
1996 |
|
S1 |
p. 21-33 13 p. |
artikel |
3 |
Authenticity issues in meat and meat products
|
Hargin, K.D. |
|
1996 |
|
S1 |
p. 277-289 13 p. |
artikel |
4 |
Bacterial role in flavour development
|
Montel, M.C. |
|
1998 |
|
S1 |
p. S111-S123 13 p. |
artikel |
5 |
Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products
|
Hugas, M. |
|
1998 |
|
S1 |
p. S139-S150 12 p. |
artikel |
6 |
Biochemical factors regulating the toughening and tenderization processes of meat
|
Koohmaraie, Mohammad |
|
1996 |
|
S1 |
p. 193-201 9 p. |
artikel |
7 |
Biophysical aspects of meat tenderness
|
Tornberg, E. |
|
1996 |
|
S1 |
p. 175-191 17 p. |
artikel |
8 |
Conference review panel
|
|
|
1998 |
|
S1 |
p. vii-iix nvt p. |
artikel |
9 |
Consumer expectations and perceptions of meat and meat product quality
|
Issanchou, S. |
|
1996 |
|
S1 |
p. 5-19 15 p. |
artikel |
10 |
Consumer perceptions of meat. Understanding these results through descriptive analysis
|
Mun˜oz, Alejandra M. |
|
1998 |
|
S1 |
p. S287-S295 9 p. |
artikel |
11 |
Dry fermented sausages
|
Incze, K. |
|
1998 |
|
S1 |
p. S169-S177 9 p. |
artikel |
12 |
Editorial
|
Hildrum, Kjell Ivar |
|
1996 |
|
S1 |
p. 1-3 3 p. |
artikel |
13 |
Editorial Board
|
|
|
1998 |
|
S1 |
p. CO2- 1 p. |
artikel |
14 |
Editorial Board
|
|
|
1996 |
|
S1 |
p. CO2- 1 p. |
artikel |
15 |
Electronic nose and artificial neural network
|
Haugen, John-Erik |
|
1998 |
|
S1 |
p. S273-S286 14 p. |
artikel |
16 |
Engineering aspects in fermentation of meat products
|
Kottke, V. |
|
1996 |
|
S1 |
p. 243-255 13 p. |
artikel |
17 |
Environmental impact of pig meat production
|
Backus, G.B.C. |
|
1998 |
|
S1 |
p. S65-S72 8 p. |
artikel |
18 |
Extending the storage life of raw chilled meats
|
Gill, C.O. |
|
1996 |
|
S1 |
p. 99-109 11 p. |
artikel |
19 |
Factors affecting the emergence of pathogens on foods
|
Sheridan, J.J. |
|
1998 |
|
S1 |
p. S151-S167 17 p. |
artikel |
20 |
Hot processing of meat
|
Pisula, A. |
|
1996 |
|
S1 |
p. 125-134 10 p. |
artikel |
21 |
In-line image analysis in the slaughter industry, illustrated by Beef Carcass Classification
|
Borggaard, C. |
|
1996 |
|
S1 |
p. 151-163 13 p. |
artikel |
22 |
Interruption of microbial cycles in farm animals from farm to table
|
Nesbakken, T. |
|
1996 |
|
S1 |
p. 47-57 11 p. |
artikel |
23 |
Lipid stability in meat and meat products
|
Morrissey, P.A. |
|
1998 |
|
S1 |
p. S73-S86 14 p. |
artikel |
24 |
Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers
|
Jay, J.M. |
|
1996 |
|
S1 |
p. 59-66 8 p. |
artikel |
25 |
Multivariate techniques in the analysis of meat quality
|
N˦s, T. |
|
1996 |
|
S1 |
p. 135-149 15 p. |
artikel |
26 |
Muscle fibre type and meat quality
|
Klont, R.E. |
|
1998 |
|
S1 |
p. S219-S229 11 p. |
artikel |
27 |
Neurophysiology and assessment of welfare
|
Manteca, X. |
|
1998 |
|
S1 |
p. S205-S218 14 p. |
artikel |
28 |
New developments in meat starter cultures
|
Hammes, W.P. |
|
1998 |
|
S1 |
p. S125-S138 14 p. |
artikel |
29 |
Oxidation in traditional mediterranean meat products
|
Chizzolini, R. |
|
1998 |
|
S1 |
p. S87-S99 13 p. |
artikel |
30 |
Oxidative quality and shelf life of meats
|
Gray, J.I. |
|
1996 |
|
S1 |
p. 111-123 13 p. |
artikel |
31 |
Preface
|
|
|
1998 |
|
S1 |
p. iii-ivi nvt p. |
artikel |
32 |
Pre-slaughter handling of reindeer—effects on meat quality
|
Malmfors, G. |
|
1996 |
|
S1 |
p. 257-264 8 p. |
artikel |
33 |
Processing of marine foods
|
Elvevoll, E.O. |
|
1996 |
|
S1 |
p. 265-275 11 p. |
artikel |
34 |
Proteolysis and lipolysis in flavour development of dry-cured meat products
|
Toldra´, Fidel |
|
1998 |
|
S1 |
p. S101-S110 10 p. |
artikel |
35 |
Quality Assurance schemes
|
Wood, J.D. |
|
1998 |
|
S1 |
p. S191-S203 13 p. |
artikel |
36 |
Rapid microbiological methods in meat and meat products
|
Otero, A. |
|
1998 |
|
S1 |
p. S179-S189 11 p. |
artikel |
37 |
Recent advances in process assessment and optimisation
|
Van Loey, A. |
|
1996 |
|
S1 |
p. 81-98 18 p. |
artikel |
38 |
Recent developments in sheep and beef processing in Australasia
|
Longdell, G.R. |
|
1996 |
|
S1 |
p. 165-174 10 p. |
artikel |
39 |
Recent methods for predicting quality of whole meat
|
Monin, G. |
|
1998 |
|
S1 |
p. S231-S243 13 p. |
artikel |
40 |
Robotic equipment in the meat industry
|
Purnell, Graham |
|
1998 |
|
S1 |
p. S297-S307 11 p. |
artikel |
41 |
Small ruminant production systems and factors affecting lamb meat quality
|
San˜udo, C. |
|
1998 |
|
S1 |
p. S29-S64 36 p. |
artikel |
42 |
Some recent advances and future priorities in research for the meat industry
|
Tarrant, P.V. |
|
1998 |
|
S1 |
p. S1-S16 16 p. |
artikel |
43 |
Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization
|
Takahashi, Koui |
|
1996 |
|
S1 |
p. 67-80 14 p. |
artikel |
44 |
Sustained utilization of the Iberian pig breed
|
Lopez-Bote, C.J. |
|
1998 |
|
S1 |
p. S17-S27 11 p. |
artikel |
45 |
The chill chain “from carcass to consumer”
|
James, S. |
|
1996 |
|
S1 |
p. 203-216 14 p. |
artikel |
46 |
The role of major genes and DNA technology in selection for meat quality in pigs
|
de Vries, A.G. |
|
1998 |
|
S1 |
p. S245-S255 11 p. |
artikel |
47 |
Use of entire males for pig meat in the European Union
|
Bonneau, M. |
|
1998 |
|
S1 |
p. S257-S272 16 p. |
artikel |
48 |
Very fast chilling of beef and tenderness—a report from an EU concerted action
|
Joseph, R.L. |
|
1996 |
|
S1 |
p. 217-227 11 p. |
artikel |
49 |
Welfare and hygiene during preslaughter handling
|
Gregory, N.G. |
|
1996 |
|
S1 |
p. 35-46 12 p. |
artikel |