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
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
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