Authors: Van Oeckel, MJ Warnants, N Boucque, CV Delputte, P Depuydt, J

Citation: Mj. Van Oeckel et al., The preference of the consumer for pork from homozygous or heterozygous halothane negative animals, MEAT SCI, 58(3), 2001, pp. 247-251

Authors: Van Oeckel, MJ Warnants, N Boucque, CV

Citation: Mj. Van Oeckel et al., Pork tenderness estimation by taste panel, Warner-Bratzler shear force andon-line methods, MEAT SCI, 53(4), 1999, pp. 259-267

Authors: Verbeke, W Van Oeckel, MJ Warnants, N Viaene, J Boucque, CV

Citation: W. Verbeke et al., Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork, MEAT SCI, 53(2), 1999, pp. 77-99

Authors: Van Oeckel, MJ Warnants, N Boucque, CV

Citation: Mj. Van Oeckel et al., Measurement and prediction of pork colour, MEAT SCI, 52(4), 1999, pp. 347-354

Authors: Van Oeckel, MJ Warnants, N Boucque, CV

Citation: Mj. Van Oeckel et al., Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods, MEAT SCI, 51(4), 1999, pp. 313-320

Authors: Warnants, N Van Oeckel, MJ Boucque, CV

Citation: N. Warnants et al., Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues, J ANIM SCI, 77(9), 1999, pp. 2478-2490