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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: HOUBEN JH VANROON PS KROL B

Citation: Jh. Houben et al., CONTINUOUS RADIOFREQUENCY PASTEURIZATION IN SAUSAGE MANUFACTURING LINES, Die Fleischwirtschaft, 73(10), 1993, pp. 1146-1149