| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction
|
Arihara, K.
|
|
|
180 |
C |
p.
|
artikel
|
| 2 |
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters
|
Rocchetti, Gabriele
|
|
|
180 |
C |
p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
|
180 |
C |
p.
|
artikel
|
| 4 |
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model
|
Leng, Tuo
|
|
|
180 |
C |
p.
|
artikel
|
| 5 |
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts
|
Martins, Mariana Marinho
|
|
|
180 |
C |
p.
|
artikel
|
| 6 |
Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking
|
Naqvi, Zahra B.
|
|
|
180 |
C |
p.
|
artikel
|
| 7 |
Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae)
|
Bucław, Mateusz
|
|
|
180 |
C |
p.
|
artikel
|
| 8 |
Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate
|
Juneja, Vijay K.
|
|
|
180 |
C |
p.
|
artikel
|
| 9 |
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle
|
Loudon, K.M.W.
|
|
|
180 |
C |
p.
|
artikel
|
| 10 |
The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne
|
Holman, Benjamin W.B.
|
|
|
180 |
C |
p.
|
artikel
|
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