| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
AMSA Mission & Membership Application
|
|
|
2014
|
96 |
4 |
p. I-II
nvt p.
|
artikel
|
| 2 |
Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef
|
Eshamah, Hanan
|
|
2014
|
96 |
4 |
p. 1494-1500
7 p.
|
artikel
|
| 3 |
Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?
|
Bunmee, T.
|
|
2014
|
96 |
4 |
p. 1440-1445
6 p.
|
artikel
|
| 4 |
Carcass characteristics, meat quality and nutritional value of horsemeat: A review
|
Lorenzo, José M.
|
|
2014
|
96 |
4 |
p. 1478-1488
11 p.
|
artikel
|
| 5 |
Desorption isotherms for fresh beef: An experimental and modeling approach
|
Ahmat, Tom
|
|
2014
|
96 |
4 |
p. 1417-1424
8 p.
|
artikel
|
| 6 |
Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham
|
Marušić, Nives
|
|
2014
|
96 |
4 |
p. 1409-1416
8 p.
|
artikel
|
| 7 |
Dietary citrus pulp reduces lipid oxidation in lamb meat
|
Inserra, L.
|
|
2014
|
96 |
4 |
p. 1489-1493
5 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2014
|
96 |
4 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals
|
Zhou, Feibai
|
|
2014
|
96 |
4 |
p. 1432-1439
8 p.
|
artikel
|
| 10 |
Estimates of genetic parameters for fatty acids in brisket adipose tissue of Canadian commercial crossbred beef steers
|
Ekine-Dzivenu, C.
|
|
2014
|
96 |
4 |
p. 1517-1526
10 p.
|
artikel
|
| 11 |
Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages
|
Cano-García, Liliana
|
|
2014
|
96 |
4 |
p. 1469-1477
9 p.
|
artikel
|
| 12 |
Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links
|
Crist, C.A.
|
|
2014
|
96 |
4 |
p. 1509-1516
8 p.
|
artikel
|
| 13 |
Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods
|
Keşkekoğlu, Hasan
|
|
2014
|
96 |
4 |
p. 1446-1451
6 p.
|
artikel
|
| 14 |
Mutations in calpastatin and μ-calpain are associated with meat tenderness, flavor and juiciness in Hanwoo (Korean cattle): Molecular modeling of the effects of substitutions in the calpastatin/μ-calpain complex
|
Lee, Seung-Hwan
|
|
2014
|
96 |
4 |
p. 1501-1508
8 p.
|
artikel
|
| 15 |
Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
|
Simões, Gislaine Silveira
|
|
2014
|
96 |
4 |
p. 1460-1468
9 p.
|
artikel
|
| 16 |
Quantifying the sources of Salmonella on dressed carcasses of pigs based on serovar distribution
|
Smid, J.H.
|
|
2014
|
96 |
4 |
p. 1425-1431
7 p.
|
artikel
|
| 17 |
Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg−1
|
Ortuño, Jordi
|
|
2014
|
96 |
4 |
p. 1452-1459
8 p.
|
artikel
|
Tijdschrift beschrijving