Authors: DIETZ MW VANMOURIK S TOIEN O KOOLMEES PA TERSTEEGZIJDERVELD MHG

Citation: Mw. Dietz et al., PARTICIPATION OF BREAST AND LEG MUSCLES IN SHIVERING THERMOGENESIS INYOUNG TURKEYS AND GUINEA-FOWL, Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology, 167(6), 1997, pp. 451-460

Authors: GEESINK GH KOOLMEES PA VANLAACK HLJM SMULDERS FJM

Citation: Gh. Geesink et al., DETERMINANTS OF TENDERIZATION IN BEEF LONGISSIMUS-DORSI AND TRICEPS BRACHII MUSCLES, Meat science, 41(1), 1995, pp. 7-17

Authors: PALOMBO R VANROON PS PRINS A KOOLMEES PA KROL B

Citation: R. Palombo et al., CHANGES IN LIGHTNESS OF PORCINE LEAN MEAT BATTERS DURING PROCESSING, Meat science, 38(3), 1994, pp. 453-476

Authors: VANROON PS HOUBEN JH KOOLMEES PA VANVLIET T

Citation: Ps. Vanroon et al., MECHANICAL AND MICROSTRUCTURAL CHARACTERISTICS OF MEAT DOUGHS, EITHERHEATED BY A CONTINUOUS PROCESS IN A RADIOFREQUENCY FIELD OR CONVENTIONALLY IN A WATERBATH, Meat science, 38(1), 1994, pp. 103-116

Authors: KOOLMEES PA WIJNGAARDS G TERSTEEG MHG VANLOGTESTIJN JG COMER FW GORDON A TORNBERG E LEWIS DF

Citation: Pa. Koolmees et al., CHANGES IN THE MICROSTRUCTURE OF A COMMINUTED MEAT SYSTEM DURING HEATING, Food structure, 12(4), 1993, pp. 427-441

Authors: EGELANDSDAL B KIDMAN S HERMANSSON AM KRAAL G WILDING P KOOLMEES PA CASSENS R

Citation: B. Egelandsdal et al., IMMUNOHISTOCHEMICAL TECHNIQUES APPLIED TO RAW AND MILDLY HEAT-TREATEDMEAT SYSTEMS, Food structure, 10(4), 1991, pp. 303-316