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H Hoving

Showing results (11-20 of 30) with videos related to

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Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beefJ H Houben, A van Dijk, G Eikelenboom, et al.
Meat Science|November 9, 2011
Effects of dietary clenbuterol and salbutamol on meat quality in veal calvesG J Garssen, G H Geesink, A H Hoving-Bolink, et al.
Meat Science|November 9, 2011
Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression testsG Eikelenboom, V M Barnier, A H Hoving-Bolink, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on beef colour stabilityG Eikelenboom, A H Hoving-Bolink, I Kluitman, et al.
Plos One|October 5, 2023
An observational study of the presence and variability of the microbiota composition of goat herd milk related to mainstream and artisanal farm managementRita A H Hoving-Bolink, Adriaan F G Antonis, Marinus F W Te Pas, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on pork qualityA H Hoving-Bolink, G Eikelenboom, J T van Diepen, et al.
European Journal of Biochemistry|September 1, 1977
Transcriptional units for ribosomal proteins in yeastW H Mager, J Retél, R J Planta, et al.
Meat Science|November 9, 2011
Fibre area and capillary supply in broiler breast muscle in relation to productivity and ascitesA H Hoving-Bolink, R W Kranen, R E Klont, et al.
Meat Science|November 9, 2011
Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristicsR E Klont, V M Barnier, F J Smulders, et al.
Journal of Animal Science|September 14, 2010
Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcassesM F W Te Pas, E Keuning, B Hulsegge, et al.
Pageof 3

Showing results (11-20 of 30) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beefJ H Houben, A van Dijk, G Eikelenboom, et al.
Meat Science|November 9, 2011
Effects of dietary clenbuterol and salbutamol on meat quality in veal calvesG J Garssen, G H Geesink, A H Hoving-Bolink, et al.
Meat Science|November 9, 2011
Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression testsG Eikelenboom, V M Barnier, A H Hoving-Bolink, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on beef colour stabilityG Eikelenboom, A H Hoving-Bolink, I Kluitman, et al.
Plos One|October 5, 2023
An observational study of the presence and variability of the microbiota composition of goat herd milk related to mainstream and artisanal farm managementRita A H Hoving-Bolink, Adriaan F G Antonis, Marinus F W Te Pas, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on pork qualityA H Hoving-Bolink, G Eikelenboom, J T van Diepen, et al.
European Journal of Biochemistry|September 1, 1977
Transcriptional units for ribosomal proteins in yeastW H Mager, J Retél, R J Planta, et al.
Meat Science|November 9, 2011
Fibre area and capillary supply in broiler breast muscle in relation to productivity and ascitesA H Hoving-Bolink, R W Kranen, R E Klont, et al.
Meat Science|November 9, 2011
Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristicsR E Klont, V M Barnier, F J Smulders, et al.
Journal of Animal Science|September 14, 2010
Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcassesM F W Te Pas, E Keuning, B Hulsegge, et al.
Pageof 3