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
Participation of breast and leg muscles in shivering thermogenesis in young turkeys and guinea fowl
Dietz, M.W, Mourik, S. van, Toien, O, Koolmees, P.A, Tersteeg-Zijderveld, M.H.G
Published in Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology (05.08.1997)
Published in Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology (05.08.1997)
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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
Histometrical and chemical analysis of mechanically deboned pork, poultry and veal
Koolmees, P.A, Bijker, P.G, Logtestijn, J.G. van, Tuinstra-Melgers, J
Published in Journal of animal science (01.12.1986)
Published in Journal of animal science (01.12.1986)
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Journal Article
Changes in the microstructure of a comminuted meat system during heating
Koolmees, P.A, Wijngaards, G, Tersteeg, M.H.G, Logtestijn, J.V. van
Published in Food structure (USA) (1993)
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Published in Food structure (USA) (1993)
Journal Article