| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
AMSA Mission & Membership Application
|
|
|
2006
|
74 |
3 |
p. I-II
nvt p.
|
artikel
|
| 2 |
Application of an electronic nose for measurements of boar taint in entire male pigs
|
Vestergaard, Jannie S.
|
|
2006
|
74 |
3 |
p. 564-577
14 p.
|
artikel
|
| 3 |
Changes in proteins during Teruel dry-cured ham processing
|
Larrea, V.
|
|
2006
|
74 |
3 |
p. 586-593
8 p.
|
artikel
|
| 4 |
Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion
|
Purchas, R.W.
|
|
2006
|
74 |
3 |
p. 443-449
7 p.
|
artikel
|
| 5 |
Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing
|
Zhao, G.M.
|
|
2006
|
74 |
3 |
p. 450-458
9 p.
|
artikel
|
| 6 |
Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds
|
Cuvelier, C.
|
|
2006
|
74 |
3 |
p. 522-531
10 p.
|
artikel
|
| 7 |
Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork
|
Zhang, W.G.
|
|
2006
|
74 |
3 |
p. 578-585
8 p.
|
artikel
|
| 8 |
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers
|
Oliver, M.A.
|
|
2006
|
74 |
3 |
p. 435-442
8 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2006
|
74 |
3 |
p. CO2-
1 p.
|
artikel
|
| 10 |
Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork
|
Haak, L.
|
|
2006
|
74 |
3 |
p. 476-486
11 p.
|
artikel
|
| 11 |
Effects of transport time and rest period on the quality of electrically stimulated male cattle carcasses
|
Ferreira, G.B.
|
|
2006
|
74 |
3 |
p. 459-466
8 p.
|
artikel
|
| 12 |
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle
|
King, D.A.
|
|
2006
|
74 |
3 |
p. 546-556
11 p.
|
artikel
|
| 13 |
Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization
|
Selby, T.L.
|
|
2006
|
74 |
3 |
p. 425-434
10 p.
|
artikel
|
| 14 |
Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis
|
Wakamatsu, J.
|
|
2006
|
74 |
3 |
p. 594-599
6 p.
|
artikel
|
| 15 |
Plasma leptin in growing lambs as a potential predictor for carcass composition and daily gain
|
Altmann, M.
|
|
2006
|
74 |
3 |
p. 600-604
5 p.
|
artikel
|
| 16 |
Potential use of near infrared reflectance spectroscopy (NIRS) for the estimation of chemical composition of oxen meat samples
|
Prieto, N.
|
|
2006
|
74 |
3 |
p. 487-496
10 p.
|
artikel
|
| 17 |
Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added
|
Roseiro, C.
|
|
2006
|
74 |
3 |
p. 557-563
7 p.
|
artikel
|
| 18 |
The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage
|
González-Fernández, Consuelo
|
|
2006
|
74 |
3 |
p. 467-475
9 p.
|
artikel
|
| 19 |
The effects of freeze–thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation
|
Tang, Jiali
|
|
2006
|
74 |
3 |
p. 510-515
6 p.
|
artikel
|
| 20 |
The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females
|
Moon, S.S.
|
|
2006
|
74 |
3 |
p. 516-521
6 p.
|
artikel
|
| 21 |
The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A
|
Vermeiren, L.
|
|
2006
|
74 |
3 |
p. 532-545
14 p.
|
artikel
|
| 22 |
Validation of the EUROP system for lamb classification in Norway; repeatability and accuracy of visual assessment and prediction of lamb carcass composition
|
Johansen, Jørgen
|
|
2006
|
74 |
3 |
p. 497-509
13 p.
|
artikel
|
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