| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Ash and calcium as measures of bone in meat and bone mixtures
|
Field, R.A
|
|
2000
|
55 |
3 |
p. 255-264
10 p.
|
article
|
| 2 |
Determination of RN- phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy
|
Josell, Åsa
|
|
2000
|
55 |
3 |
p. 273-278
6 p.
|
article
|
| 3 |
Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef
|
Houben, J.H.
|
|
2000
|
55 |
3 |
p. 331-336
6 p.
|
article
|
| 4 |
Effect of electrical stimulation on protease activity and tenderness of M. longissimus from cattle with different proportions of Bos indicus content
|
Ferguson, Drewe M
|
|
2000
|
55 |
3 |
p. 265-272
8 p.
|
article
|
| 5 |
Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits
|
Medyński, A.
|
|
2000
|
55 |
3 |
p. 285-290
6 p.
|
article
|
| 6 |
Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls
|
Heaton, K.M.
|
|
2000
|
55 |
3 |
p. 321-329
9 p.
|
article
|
| 7 |
Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use
|
Erkkilä, S.
|
|
2000
|
55 |
3 |
p. 297-300
4 p.
|
article
|
| 8 |
The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
|
Christensen, Mette
|
|
2000
|
55 |
3 |
p. 301-307
7 p.
|
article
|
| 9 |
The effect of ionising radiation on the colour of beef, pork and lamb
|
Millar, S.J
|
|
2000
|
55 |
3 |
p. 349-360
12 p.
|
article
|
| 10 |
The effect of ionising radiation on the colour of leg and breast of poultry meat
|
Millar, S.J
|
|
2000
|
55 |
3 |
p. 361-370
10 p.
|
article
|
| 11 |
The effect of sodium chloride content and temperature on pork meat isotherms
|
Comaposada, J
|
|
2000
|
55 |
3 |
p. 291-295
5 p.
|
article
|
| 12 |
The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses
|
Velarde, A
|
|
2000
|
55 |
3 |
p. 309-314
6 p.
|
article
|
| 13 |
The effect of the sticking method on the welfare of slaughter pigs
|
Anil, M.H.
|
|
2000
|
55 |
3 |
p. 315-319
5 p.
|
article
|
| 14 |
The use of discriminant analysis for the interpretation of the reflectance spectra of irradiated porcine M. longissimus dorsi
|
Moss, B.W.
|
|
2000
|
55 |
3 |
p. 337-348
12 p.
|
article
|
| 15 |
Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75
|
Immonen, K
|
|
2000
|
55 |
3 |
p. 279-283
5 p.
|
article
|
Journal description