| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork
|
O’Grady, M.N.
|
|
2008
|
78 |
4 |
p. 438-446
9 p.
|
artikel
|
| 2 |
AMSA Mission & Membership Application
|
|
|
2008
|
78 |
4 |
p. I-II
nvt p.
|
artikel
|
| 3 |
Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process
|
Du, Hongxia
|
|
2008
|
78 |
4 |
p. 461-468
8 p.
|
artikel
|
| 4 |
Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate
|
Pascual, M.
|
|
2008
|
78 |
4 |
p. 375-380
6 p.
|
artikel
|
| 5 |
Characterisation of microbial deep spoilage in Iberian dry-cured ham
|
Martín, Alberto
|
|
2008
|
78 |
4 |
p. 475-484
10 p.
|
artikel
|
| 6 |
Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities
|
Gøtterup, Jacob
|
|
2008
|
78 |
4 |
p. 492-501
10 p.
|
artikel
|
| 7 |
Comparisons of longissimus muscle metabolic enzymes and muscle fiber types in Korean and western pig breeds
|
Kim, Nam-Kuk
|
|
2008
|
78 |
4 |
p. 455-460
6 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2008
|
78 |
4 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of genetic rabbit lines on lipid content, lipolytic activities and fatty acid composition of hind leg meat and perirenal fat
|
Hernández, P.
|
|
2008
|
78 |
4 |
p. 485-491
7 p.
|
artikel
|
| 10 |
Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck
|
Boles, J.A.
|
|
2008
|
78 |
4 |
p. 369-374
6 p.
|
artikel
|
| 11 |
Effect of processing on functional properties of animal blood plasma
|
Del Hoyo, P.
|
|
2008
|
78 |
4 |
p. 522-528
7 p.
|
artikel
|
| 12 |
Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage
|
Yıldız-Turp, G.
|
|
2008
|
78 |
4 |
p. 447-454
8 p.
|
artikel
|
| 13 |
Effect of silk flower hay (Calotropis procera Sw) feeding on the physical and chemical quality of Longissimus dorsi muscle of Santa Inez lambs
|
Madruga, M.S.
|
|
2008
|
78 |
4 |
p. 469-474
6 p.
|
artikel
|
| 14 |
Fat deposition, fatty acid composition and meat quality: A review
|
Wood, J.D.
|
|
2008
|
78 |
4 |
p. 343-358
16 p.
|
artikel
|
| 15 |
Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP
|
Duong, D.Q.
|
|
2008
|
78 |
4 |
p. 359-368
10 p.
|
artikel
|
| 16 |
Influence of sex and terminal sire line on performance and carcass and meat quality of Iberian pigs reared under intensive production systems
|
Serrano, M.P.
|
|
2008
|
78 |
4 |
p. 420-428
9 p.
|
artikel
|
| 17 |
Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
|
García-García, Elizabeth
|
|
2008
|
78 |
4 |
p. 406-413
8 p.
|
artikel
|
| 18 |
Microbiological quality of freshly shot game in Germany
|
Atanassova, V.
|
|
2008
|
78 |
4 |
p. 414-419
6 p.
|
artikel
|
| 19 |
Muscle fiber and fatty acid profiles of Mertolenga-PDO meat
|
Costa, P.
|
|
2008
|
78 |
4 |
p. 502-512
11 p.
|
artikel
|
| 20 |
Predicting the composition of lamb carcases using alternative fat and muscle depth measures
|
Hopkins, D.L.
|
|
2008
|
78 |
4 |
p. 400-405
6 p.
|
artikel
|
| 21 |
Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy
|
Gaitán-Jurado, A.J.
|
|
2008
|
78 |
4 |
p. 391-399
9 p.
|
artikel
|
| 22 |
Screening for anti-listerial bacteriocin-producing lactic acid bacteria from “Gueddid” a traditionally Tunisian fermented meat
|
Ben Belgacem, Zouhaier
|
|
2008
|
78 |
4 |
p. 513-521
9 p.
|
artikel
|
| 23 |
Sodium lactate influences myoglobin redox stability in vitro
|
Mancini, R.A.
|
|
2008
|
78 |
4 |
p. 529-532
4 p.
|
artikel
|
| 24 |
The influence of cooking rate and holding time on beef chuck and round flavor
|
James, J.M.
|
|
2008
|
78 |
4 |
p. 429-437
9 p.
|
artikel
|
| 25 |
Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage
|
Cenci-Goga, B.T.
|
|
2008
|
78 |
4 |
p. 381-390
10 p.
|
artikel
|
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