Product quality and governance in the making of the consumer society: selling meat in late- and post-corporative Brussels (1770- 1860)
VegOsmOke: Development of high quality (mildly) smoked meat alternatives through knowledge translation of smoke application in fish and meat products
Fourier Transform Middle Infrared Spectrometry (FT-MIR) as a prediction tool for quality parameters of meat and egg products.
Protein oxidation in meat products: effects of natural bioactive compounds from by-products on quality and health
Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat products
The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses : a systematic review
Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products : oxidative stability and nutritional quality
Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics
Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics
Consumer perception on purchase decision factors and health indicators related to the quality and safety of meat sold in dibiteries in Dakar, Senegal
Phenotypic variation and quantitative trait loci for resistance to southern anthracnose and clover rot in red clover
Phenotypic variation and quantitative trait loci for resistance to southern anthracnose and clover rot in red clover