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Results: 4

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: Eikelenboom, G Hoving-Bolink, AH Kluitman, I Houben, JH Klont, RE
Citation: G. Eikelenboom et al., Effect of dietary vitamin E supplementation on beef colour stability, MEAT SCI, 54(1), 2000, pp. 17-22

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
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