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How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?
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Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork
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Improving the estimation of the lean meat percentage in pig carcasses using Box-Cox transformation and additional carcass parameters
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- Journal Article
- A1
- open access
Rapid and non-destructive microbial quality prediction of fresh pork stored under modified atmospheres by using selected-ion flow-tube mass spectrometry and machine learning
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- Journal Article
- A1
- open access
Meat products in human nutrition and health : about hazards and risks
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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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- Journal Article
- A1
- open access
Meat consumption and flexitarianism in the Low Countries
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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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Making complex measurements of meat composition fast : application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud