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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
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Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions
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- Journal Article
- A1
- open access
In vitro stability and ex vivo absorption of thymol monoglucosides in the porcine gut
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Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Invited review
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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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- Journal Article
- A1
- open access
Untargeted metabolomics reveals elevated L‐carnitine metabolism in pig and rat colon tissue following red versus white meat intake
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- Journal Article
- A1
- open access
Ergogenic effect of pre-exercise chicken broth ingestion on a high-intensity cycling time-trial
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Effect of vitamin E level and dietary zinc source on performance and intestinal health parameters in male broilers exposed to a temperature challenge in the finisher period
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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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Genotype differences in initial pH of the ham in a Belgian slaughterhouse