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Coupure Links 653, geb. F
9000 Gent - Els.Vossen@UGent.be
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0000-0002-7212-3566
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Genotype differences in initial pH of the ham in a Belgian slaughterhouse
(2021) p.271-271 -
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
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In vitro and in vivo digestion of red cured cooked meat : oxidation, intestinal microbiota and fecal metabolites
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Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat quality
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Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs
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- Miscellaneous
- open access
Phloroglucinol-Mediated Hsp70 production in crustaceans : protection against Vibrio parahaemolyticus in Artemia franciscana and Macrobrachium rosenbergii (vol 9, 1091, 2018)
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
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Effect of terminal sire line and timing of immunocastration on carcass and meat quality
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Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines
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- Journal Article
- A1
- open access
Untargeted metabolomics to reveal red versus white meat‐associated gut metabolites in a prudent and western dietary context