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Citation: M. Ruusunen et E. Puolanne, COMPARISON OF HISTOCHEMICAL PROPERTIES OF DIFFERENT PIG BREEDS, Meat science, 45(1), 1997, pp. 119-125

Authors: RUUSUNEN M SEVONAIMONEN ML PUOLANNE E

Citation: M. Ruusunen et al., COMPOSITION AND CROSS-SECTIONAL AREA OF MUSCLE-FIBER TYPES IN RELATION TO DAILY GAIN AND LEAN AND FAT-CONTENT OF CARCASS IN LANDRACE AND YORKSHIRE PIGS, Agricultural and food science in Finland, 5(6), 1996, pp. 593-600

Authors: LAPVETELAINEN A PUOLANNE E SALOVAARA H

Citation: A. Lapvetelainen et al., HIGH-PROTEIN OAT FLOUR FUNCTIONALITY ASSESSMENT IN BREAD AND SAUSAGE, Journal of food science, 59(5), 1994, pp. 1081-1085

Authors: LAPVETELAINEN A PUOLANNE E SALOVAARA H

Citation: A. Lapvetelainen et al., HIGH-PROTEIN OAT FLOUR FUNCTIONALITY ASSESSMENT IN BREAD AND SAUSAGE, Journal of food science, 59(5), 1994, pp. 1081-1085

Authors: PETAJA E PUOLANNE E

Citation: E. Petaja et E. Puolanne, COOKED MEAT-PRODUCTS MADE OF COARSELY GROUND PORK - THE MAIN BACTERIAL STRAINS OF BACTERIAL-FLORA, THEIR HEAT-RESISTANCE AND EFFECT ON SPOILAGE, Agricultural science in Finland, 2(5), 1993, pp. 413-421

Authors: OLSSON A TORNBERG E LEE CM PUOLANNE E COMER FW

Citation: A. Olsson et al., FAT-HOLDING IN HAMBURGERS AS INFLUENCED BY THE DIFFERENT CONSTITUENTSOF BEEF ADIPOSE-TISSUE, Food structure, 10(4), 1991, pp. 333-344