Authors:
Houben, JH
van Dijk, A
Eikelenboom, G
Hoving-Bolink, AH
Citation: Jh. Houben et al., Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef, MEAT SCI, 55(3), 2000, pp. 331-336
Authors:
Klont, RE
Barnier, VMH
van Dijk, A
Smulders, FJM
Hoving-Bolink, AH
Hulsegge, B
Eikelenboom, G
Citation: Re. Klont et al., Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristics, J ANIM SCI, 78(7), 2000, pp. 1845-1851
Authors:
Klont, RE
Barnier, VMH
Smulders, FJM
Van Dijk, A
Hoving-Bolink, AH
Eikelenboom, G
Citation: Re. Klont et al., Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics, MEAT SCI, 53(3), 1999, pp. 195-202