| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Accelerated production of dry fermented sausage
|
Blom, H.
|
|
1996
|
|
S1 |
p. 229-242
14 p.
|
article
|
| 2 |
Assuring eating quality of meat
|
Dalen, G. Akervold
|
|
1996
|
|
S1 |
p. 21-33
13 p.
|
article
|
| 3 |
Authenticity issues in meat and meat products
|
Hargin, K.D.
|
|
1996
|
|
S1 |
p. 277-289
13 p.
|
article
|
| 4 |
Bacterial role in flavour development
|
Montel, M.C.
|
|
1998
|
|
S1 |
p. S111-S123
13 p.
|
article
|
| 5 |
Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products
|
Hugas, M.
|
|
1998
|
|
S1 |
p. S139-S150
12 p.
|
article
|
| 6 |
Biochemical factors regulating the toughening and tenderization processes of meat
|
Koohmaraie, Mohammad
|
|
1996
|
|
S1 |
p. 193-201
9 p.
|
article
|
| 7 |
Biophysical aspects of meat tenderness
|
Tornberg, E.
|
|
1996
|
|
S1 |
p. 175-191
17 p.
|
article
|
| 8 |
Conference review panel
|
|
|
1998
|
|
S1 |
p. vii-iix
nvt p.
|
article
|
| 9 |
Consumer expectations and perceptions of meat and meat product quality
|
Issanchou, S.
|
|
1996
|
|
S1 |
p. 5-19
15 p.
|
article
|
| 10 |
Consumer perceptions of meat. Understanding these results through descriptive analysis
|
Mun˜oz, Alejandra M.
|
|
1998
|
|
S1 |
p. S287-S295
9 p.
|
article
|
| 11 |
Dry fermented sausages
|
Incze, K.
|
|
1998
|
|
S1 |
p. S169-S177
9 p.
|
article
|
| 12 |
Editorial
|
Hildrum, Kjell Ivar
|
|
1996
|
|
S1 |
p. 1-3
3 p.
|
article
|
| 13 |
Editorial Board
|
|
|
1998
|
|
S1 |
p. CO2-
1 p.
|
article
|
| 14 |
Editorial Board
|
|
|
1996
|
|
S1 |
p. CO2-
1 p.
|
article
|
| 15 |
Electronic nose and artificial neural network
|
Haugen, John-Erik
|
|
1998
|
|
S1 |
p. S273-S286
14 p.
|
article
|
| 16 |
Engineering aspects in fermentation of meat products
|
Kottke, V.
|
|
1996
|
|
S1 |
p. 243-255
13 p.
|
article
|
| 17 |
Environmental impact of pig meat production
|
Backus, G.B.C.
|
|
1998
|
|
S1 |
p. S65-S72
8 p.
|
article
|
| 18 |
Extending the storage life of raw chilled meats
|
Gill, C.O.
|
|
1996
|
|
S1 |
p. 99-109
11 p.
|
article
|
| 19 |
Factors affecting the emergence of pathogens on foods
|
Sheridan, J.J.
|
|
1998
|
|
S1 |
p. S151-S167
17 p.
|
article
|
| 20 |
Hot processing of meat
|
Pisula, A.
|
|
1996
|
|
S1 |
p. 125-134
10 p.
|
article
|
| 21 |
In-line image analysis in the slaughter industry, illustrated by Beef Carcass Classification
|
Borggaard, C.
|
|
1996
|
|
S1 |
p. 151-163
13 p.
|
article
|
| 22 |
Interruption of microbial cycles in farm animals from farm to table
|
Nesbakken, T.
|
|
1996
|
|
S1 |
p. 47-57
11 p.
|
article
|
| 23 |
Lipid stability in meat and meat products
|
Morrissey, P.A.
|
|
1998
|
|
S1 |
p. S73-S86
14 p.
|
article
|
| 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.
|
article
|
| 25 |
Multivariate techniques in the analysis of meat quality
|
N˦s, T.
|
|
1996
|
|
S1 |
p. 135-149
15 p.
|
article
|
| 26 |
Muscle fibre type and meat quality
|
Klont, R.E.
|
|
1998
|
|
S1 |
p. S219-S229
11 p.
|
article
|
| 27 |
Neurophysiology and assessment of welfare
|
Manteca, X.
|
|
1998
|
|
S1 |
p. S205-S218
14 p.
|
article
|
| 28 |
New developments in meat starter cultures
|
Hammes, W.P.
|
|
1998
|
|
S1 |
p. S125-S138
14 p.
|
article
|
| 29 |
Oxidation in traditional mediterranean meat products
|
Chizzolini, R.
|
|
1998
|
|
S1 |
p. S87-S99
13 p.
|
article
|
| 30 |
Oxidative quality and shelf life of meats
|
Gray, J.I.
|
|
1996
|
|
S1 |
p. 111-123
13 p.
|
article
|
| 31 |
Preface
|
|
|
1998
|
|
S1 |
p. iii-ivi
nvt p.
|
article
|
| 32 |
Pre-slaughter handling of reindeer—effects on meat quality
|
Malmfors, G.
|
|
1996
|
|
S1 |
p. 257-264
8 p.
|
article
|
| 33 |
Processing of marine foods
|
Elvevoll, E.O.
|
|
1996
|
|
S1 |
p. 265-275
11 p.
|
article
|
| 34 |
Proteolysis and lipolysis in flavour development of dry-cured meat products
|
Toldra´, Fidel
|
|
1998
|
|
S1 |
p. S101-S110
10 p.
|
article
|
| 35 |
Quality Assurance schemes
|
Wood, J.D.
|
|
1998
|
|
S1 |
p. S191-S203
13 p.
|
article
|
| 36 |
Rapid microbiological methods in meat and meat products
|
Otero, A.
|
|
1998
|
|
S1 |
p. S179-S189
11 p.
|
article
|
| 37 |
Recent advances in process assessment and optimisation
|
Van Loey, A.
|
|
1996
|
|
S1 |
p. 81-98
18 p.
|
article
|
| 38 |
Recent developments in sheep and beef processing in Australasia
|
Longdell, G.R.
|
|
1996
|
|
S1 |
p. 165-174
10 p.
|
article
|
| 39 |
Recent methods for predicting quality of whole meat
|
Monin, G.
|
|
1998
|
|
S1 |
p. S231-S243
13 p.
|
article
|
| 40 |
Robotic equipment in the meat industry
|
Purnell, Graham
|
|
1998
|
|
S1 |
p. S297-S307
11 p.
|
article
|
| 41 |
Small ruminant production systems and factors affecting lamb meat quality
|
San˜udo, C.
|
|
1998
|
|
S1 |
p. S29-S64
36 p.
|
article
|
| 42 |
Some recent advances and future priorities in research for the meat industry
|
Tarrant, P.V.
|
|
1998
|
|
S1 |
p. S1-S16
16 p.
|
article
|
| 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.
|
article
|
| 44 |
Sustained utilization of the Iberian pig breed
|
Lopez-Bote, C.J.
|
|
1998
|
|
S1 |
p. S17-S27
11 p.
|
article
|
| 45 |
The chill chain “from carcass to consumer”
|
James, S.
|
|
1996
|
|
S1 |
p. 203-216
14 p.
|
article
|
| 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.
|
article
|
| 47 |
Use of entire males for pig meat in the European Union
|
Bonneau, M.
|
|
1998
|
|
S1 |
p. S257-S272
16 p.
|
article
|
| 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.
|
article
|
| 49 |
Welfare and hygiene during preslaughter handling
|
Gregory, N.G.
|
|
1996
|
|
S1 |
p. 35-46
12 p.
|
article
|
Journal description