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Results:
1-8
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Results: 8
Authors:
Paulsen, P
Hagen, U
Smulders, FJM
Honig, HE
Citation: P. Paulsen et al., Captive bolt stunning of cattle and pig - anatomical considerations, WIEN TIER M, 88(8), 2001, pp. 210-218
Authors:
Hilbert, F
Rippel-Rachle, B
Paulsen, P
Smulders, FJM
Citation: F. Hilbert et al., Relevance of antibiotic resistant microbes in foods of animal origin, WIEN TIER M, 88(4), 2001, pp. 97-105
Authors:
Farghaly, R
Paulsen, P
Smulders, FJM
Citation: R. Farghaly et al., Detection of salmonella sp. in meat and meat products - Experiences with DIASALM agar compared to modified-semisolid-rappaport-vassiliadis agar, FLEISCHWIRT, 81(2), 2001, pp. 69-71
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:
Upmann, M
Paulsen, P
Smulders, FJM
James, C
Citation: M. Upmann et al., Microbiology of refrigerated meat, FLEISCHWIRT, 80(8), 2000, pp. 90-97
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
Authors:
Smulders, FJM
Hofbauer, P
Dransfield, E
Taylor, R
Citation: Fjm. Smulders et al., The muscle biological background of meat tenderness, WIEN TIER M, 86(3), 1999, pp. 99-108
Authors:
den Hertog-Meischke, MJA
Smulders, FJM
van Logtestijn, JG
Citation: Mja. Den Hertog-meischke et al., The effect of storage temperature on drip loss from fresh beef, J SCI FOOD, 78(4), 1998, pp. 522-526
Risultati:
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