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Results:
1-7
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Results: 7
Authors:
van Laack, RLJM
Stevens, SG
Stalder, KJ
Citation: Rljm. Van Laack et al., The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization, J ANIM SCI, 79(2), 2001, pp. 392-397
Authors:
Lee, S
Norman, JM
Gunasekaran, S
van Laack, RLJM
Kim, BC
Kauffman, RG
Citation: S. Lee et al., Use of electrical conductivity to predict water-holding capacity in post-rigor pork, MEAT SCI, 55(4), 2000, pp. 385-389
Authors:
Wilson, GG
van Laack, RLJM
Citation: Gg. Wilson et Rljm. Van Laack, Sarcoplasmic proteins influence water-holding capacity of pork myofibrils, J SCI FOOD, 79(13), 1999, pp. 1939-1942
Authors:
Joo, ST
Kauffman, RG
van Laack, RLJM
Lee, S
Kim, BC
Citation: St. Joo et al., Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage, J FOOD SCI, 64(5), 1999, pp. 865-868
Authors:
van Laack, RLJM
Spencer, E
Citation: Rljm. Van Laack et E. Spencer, Influence of swine genotype on fatty acid composition of phospholipids in longissimus muscle, J ANIM SCI, 77(7), 1999, pp. 1742-1745
Authors:
van Laack, RLJM
Kauffman, RG
Citation: Rljm. Van Laack et Rg. Kauffman, Glycolytic potential of red, soft, exudative pork longissimus muscle, J ANIM SCI, 77(11), 1999, pp. 2971-2973
Authors:
Kauffman, RG
van Laack, RLJM
Russell, RL
Pospiech, E
Cornelius, CA
Suckow, CE
Greaser, ML
Citation: Rg. Kauffman et al., Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection?, J ANIM SCI, 76(12), 1998, pp. 3010-3015
Risultati:
1-7
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