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Meat Science|November 9, 2011
Prediction of pork quality using visible/near-infrared reflectance spectroscopyB Savenije, G H Geesink, J G P van der Palen, et al.
Meat Science|November 9, 2011
Quantification of calpastatin using an optical surface plasmon resonance biosensorG H Geesink, J G P van der Palen, M P Kent, et al.
Meat Science|November 9, 2011
Short-term feeding strategies and pork qualityG H Geesink, R G C van Buren, B Savenije, et al.
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