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Tijdschrift Voor Diergeneeskunde|September 15, 1987
[Identification and prevention of meat poisoning]J G van Logtestijn, P A Koolmees, D A MosselTijdschrift Voor Diergeneeskunde|September 15, 1981
[Keeping qualities of bovine udders (author's transl)]P G Bijker, P A Koolmees, T Fransen, et al.Tijdschrift Voor Diergeneeskunde|June 1, 1980
[Hygienic aspects in the production of mechanically deboned pork (author's transl)]P G Bijker, J I Scholten, T Fransen, et al.Tijdschrift Voor Diergeneeskunde|June 1, 1980
[Microbiological quality and chemical composition of mechanically deboned pork (author's transl)]P G Bijker, J I Scholten, T Fransen, et al.Meat Science|November 9, 2011
Changes in lightness of porcine lean meat batters during processingR Palombo, P S van Roon, A Prins, et al.Meat Science|November 9, 2011
Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii musclesG H Geesink, P A Koolmees, H L van Laack, et al.Meat Science|November 9, 2011
Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperaturesW A Bakker, J H Houben, P A Koolmees, et al.Meat Science|November 9, 2011
Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbathP S van Roon, J H Houben, P A Koolmees, et al.Journal of Food Protection|January 7, 2005
Comparative histological studies of mechanically versus manually processed sheep intestines used to make natural sausage casingsP A Koolmees, M H G Tersteeg, G Keizer, et al.Journal of Food Protection|July 3, 2008
Quantitative histological analysis of bovine small intestines before and after processing into natural sausage casingsJoris J Wijnker, M H G Tersteeg, B R Berends, et al.Pageof 2