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P G van der Wal

Showing results (1-10 of 29) with videos related to

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Meat Science|November 8, 2011
Chemical and physiological aspects of pig stunning in relation to meat quality-A reviewP G van der Wal
DTW. Deutsche Tierarztliche Wochenschrift|March 1, 1972
[Effect of electric stunning on blood changes in slaughter pigs]P G van der Wal
Meat Science|November 9, 2011
Causes for variation in pork qualityP G van der Wal, B Engel, B Hulsegge
Meat Science|November 9, 2011
The effect of stress, applied immediately before stunning, on pork qualityP G van der Wal, B Engel, H G Reimert
Meat Science|November 9, 2011
Predictive value of slaughterhouse measurements of ultimate pork quality in seven halothane negative Yorkshire populationsP G van der Wal, A G de Vries, G Eikelenboom
The Veterinary Quarterly|October 1, 1981
Changes in the acid-base parameters of venous porcine blood caused by the storage and the method of samplingP G van der Wal, H G Hulshof, G van Essen
Meat Science|November 8, 2011
Differences in quality characteristics of normal, PSE and DFD porkP G van der Wal, A H Bolink, G S Merkus
The Veterinary Quarterly|October 1, 1982
Acid-base parameters in venous blood of pregnant and non-pregnant Dutch Friesian and Dutch Red and White cowsP G van der Wal, H G Hulshof, G van Essen, et al.
Tijdschrift Voor Diergeneeskunde|June 1, 1975
[Fractures of the scapula in pigs intended for slaughter (author's transl)]P G Van der Wal, H T Nieuwenhuijsen, W Sybesma, et al.
Tijdschrift Voor Diergeneeskunde|September 15, 1975
[Electrical stunning of pigs intended for slaughter(author's transl)]P G Van Der Wal, R Hoenderken, W Sybesma, et al.
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Meat Science|November 8, 2011
Chemical and physiological aspects of pig stunning in relation to meat quality-A reviewP G van der Wal
DTW. Deutsche Tierarztliche Wochenschrift|March 1, 1972
[Effect of electric stunning on blood changes in slaughter pigs]P G van der Wal
Meat Science|November 9, 2011
Causes for variation in pork qualityP G van der Wal, B Engel, B Hulsegge
Meat Science|November 9, 2011
The effect of stress, applied immediately before stunning, on pork qualityP G van der Wal, B Engel, H G Reimert
Meat Science|November 9, 2011
Predictive value of slaughterhouse measurements of ultimate pork quality in seven halothane negative Yorkshire populationsP G van der Wal, A G de Vries, G Eikelenboom
The Veterinary Quarterly|October 1, 1981
Changes in the acid-base parameters of venous porcine blood caused by the storage and the method of samplingP G van der Wal, H G Hulshof, G van Essen
Meat Science|November 8, 2011
Differences in quality characteristics of normal, PSE and DFD porkP G van der Wal, A H Bolink, G S Merkus
The Veterinary Quarterly|October 1, 1982
Acid-base parameters in venous blood of pregnant and non-pregnant Dutch Friesian and Dutch Red and White cowsP G van der Wal, H G Hulshof, G van Essen, et al.
Tijdschrift Voor Diergeneeskunde|June 1, 1975
[Fractures of the scapula in pigs intended for slaughter (author's transl)]P G Van der Wal, H T Nieuwenhuijsen, W Sybesma, et al.
Tijdschrift Voor Diergeneeskunde|September 15, 1975
[Electrical stunning of pigs intended for slaughter(author's transl)]P G Van Der Wal, R Hoenderken, W Sybesma, et al.
Pageof 3