Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii muscles
Geesink, G.H., Koolmees, P.A., van Laack, H.L.J.M., Smulders, F.J.M.
Published in Meat science (1995)
Published in Meat science (1995)
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Journal Article
Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures
Bakker, W.A.M, Houben, J.H, Koolmees, P.A, Bindrich, U, Sprehe, L
Published in Meat science (01.02.1999)
Published in Meat science (01.02.1999)
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Journal Article
Changes in lightness of porcine lean meat batters during processing
Palombo, Rachamim, van Roon, Pieter S., Prins, Albert, Koolmees, Peter A., Krol, Berend
Published in Meat science (1994)
Published in Meat science (1994)
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Journal Article