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Meat Science|November 9, 2011
Causes for variation in pork qualityP G van der Wal, B Engel, B HulseggeMeat Science|November 9, 2011
The effect of stress, applied immediately before stunning, on pork qualityP G van der Wal, B Engel, H G ReimertMeat Science|November 9, 2011
Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat qualityP G van der Wal, B Engel, G van Beek, et al.Meat Science|November 9, 2011
Marbling, intramuscular fat and meat colour of Dutch porkP G van der Wal, W J Olsman, G J Garssen, et al.Meat Science|November 8, 2011
A comparison of methods to estimate water-holding capacity in post-rigor porcine muscleR G Kauffman, G Eikelenboom, P G van der Wal, et al.Meat Science|November 8, 2011
Chemical and physiological aspects of pig stunning in relation to meat quality-A reviewP G van der WalPoultry Science|May 7, 1999
The effect of feed withdrawal on broiler blood glucose and nonesterified fatty acid levels, postmortem liver pH values, and carcass yieldP G van der Wal, H G Reimert, H A Goedhart, et al.Meat Science|November 9, 2011
Instrumental colour classification of veal carcassesB Hulsegge, B Engel, W Buist, et al.Meat Science|November 9, 2011
'Scharrel' (free range) pigs: Carcass composition, meat quality and taste-panel studiesP G van der Wal, G Mateman, A W de Vries, et al.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 EikelenboomPageof 35