Show
Sort by
-
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
-
- Journal Article
- A1
- open access
Meat consumption and flexitarianism in the Low Countries
-
Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat quality
-
Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Invited review
-
Making complex measurements of meat composition fast : application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud
-
Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs
-
Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin : Salmonella Typhimurium inactivation and physicochemical quality
-
- Journal Article
- A1
- open access
Beef abattoir interventions in a risk-based meat safety assurance system
-
- Journal Article
- A1
- open access
Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typing
-
Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines