Show 10 5 10 15 20 50 100 250 Sort by year (new to old) Actions Download search results Subscribe to news feed Your filters: cql: author="Rajtak, U" or (type any "bookEditor issueEditor" and editor="Rajtak, U") Add to list Journal Article A1 The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A Lieve Vermeiren (UGent) , Frank Devlieghere (UGent) , Isabelle Vandekinderen, U Rajtak and Johan Debevere (2006) MEAT SCIENCE. 74(3). p.532-545