| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Are shear force methods adequately reported?
|
Holman, Benjamin W.B.
|
|
2016
|
119 |
C |
p. 1-6
6 p.
|
artikel
|
| 2 |
A sub-minute CZE method to determine nitrate and nitrite in meat products: An alternative for routine analysis
|
Della Betta, Fabiana
|
|
2016
|
119 |
C |
p. 62-68
7 p.
|
artikel
|
| 3 |
A survey of Mexican retail chain stores for fresh U.S. pork
|
Huerta-Leidenz, N.
|
|
2016
|
119 |
C |
p. 165-173
9 p.
|
artikel
|
| 4 |
Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut
|
Oh, Mirae
|
|
2016
|
119 |
C |
p. 16-21
6 p.
|
artikel
|
| 5 |
Consumer facial expression in relation to smoked ham with the use of face reading technology. The methodological aspects and informative value of research results
|
Kostyra, Eliza
|
|
2016
|
119 |
C |
p. 22-31
10 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2016
|
119 |
C |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of fresh pork meat conditioning on quality characteristics of salami
|
Alamprese, Cristina
|
|
2016
|
119 |
C |
p. 193-198
6 p.
|
artikel
|
| 8 |
Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days
|
Ĺopacka, Joanna
|
|
2016
|
119 |
C |
p. 147-153
7 p.
|
artikel
|
| 9 |
Effects of applying preslaughter feed withdrawal at the abattoir on behaviour, blood parameters and meat quality in pigs
|
Dalla Costa, F.A.
|
|
2016
|
119 |
C |
p. 89-94
6 p.
|
artikel
|
| 10 |
Feasibility study on nondestructively sensing meat's freshness using light scattering imaging technique
|
Li, Huanhuan
|
|
2016
|
119 |
C |
p. 102-109
8 p.
|
artikel
|
| 11 |
Halal stunning and slaughter: Criteria for the assessment of dead animals
|
Fuseini, Awal
|
|
2016
|
119 |
C |
p. 132-137
6 p.
|
artikel
|
| 12 |
Identification of meat species by using laser-induced breakdown spectroscopy
|
Bilge, Gonca
|
|
2016
|
119 |
C |
p. 118-122
5 p.
|
artikel
|
| 13 |
Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus
|
Colle, M.J.
|
|
2016
|
119 |
C |
p. 110-117
8 p.
|
artikel
|
| 14 |
Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat
|
Neethling, Nikki E.
|
|
2016
|
119 |
C |
p. 69-79
11 p.
|
artikel
|
| 15 |
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation
|
Liu, Jiao
|
|
2016
|
119 |
C |
p. 32-40
9 p.
|
artikel
|
| 16 |
Parasitic zoonoses present some risks with low-temperature cooking of pork
|
Purslow, Peter
|
|
2016
|
119 |
C |
p. 14-15
2 p.
|
artikel
|
| 17 |
Prediction of pork fat attributes using NIR Images of frozen and thawed pork
|
Huang, H.
|
|
2016
|
119 |
C |
p. 51-61
11 p.
|
artikel
|
| 18 |
Prevalence, virulence and antibiotic susceptibility of Salmonella spp. strains, isolated from beef in Greater Tunis (Tunisia)
|
Oueslati, Walid
|
|
2016
|
119 |
C |
p. 154-159
6 p.
|
artikel
|
| 19 |
Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH
|
Calnan, H.
|
|
2016
|
119 |
C |
p. 41-50
10 p.
|
artikel
|
| 20 |
Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting
|
Yu, Tzer-Yang
|
|
2016
|
119 |
C |
p. 80-88
9 p.
|
artikel
|
| 21 |
Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds
|
Jaworska, Danuta
|
|
2016
|
119 |
C |
p. 185-192
8 p.
|
artikel
|
| 22 |
Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat
|
Zouaghi, Ferdaous
|
|
2016
|
119 |
C |
p. 123-131
9 p.
|
artikel
|
| 23 |
The chemical composition of carcasses can be predicted from proxy traits in finishing male beef cattle: A meta-analysis
|
Al-Jammas, M.
|
|
2016
|
119 |
C |
p. 174-184
11 p.
|
artikel
|
| 24 |
The effect of forage type on lamb carcass traits, meat quality and sensory traits
|
De Brito, Gerlane F.
|
|
2016
|
119 |
C |
p. 95-101
7 p.
|
artikel
|
| 25 |
The effects of low voltage electrical stimulation on donkey meat
|
Polidori, Paolo
|
|
2016
|
119 |
C |
p. 160-164
5 p.
|
artikel
|
| 26 |
The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review
|
Christensen, Sara
|
|
2016
|
119 |
C |
p. 138-146
9 p.
|
artikel
|
| 27 |
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
|
Pouzo, L.B.
|
|
2016
|
119 |
C |
p. 7-13
7 p.
|
artikel
|
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