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Meat Science|November 8, 2011
Differences in quality characteristics of normal, PSE and DFD porkP G van der Wal, A H Bolink, G S MerkusThe 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.Meat Science|November 9, 2011
The effect of scalding on subcutaneous and ham temperatures and ultimate pork qualityP G van der Wal, G van Beek, C H Veerkamp, et al.Meat Science|November 8, 2011
The use of filter paper to estimate drip loss of porcine musculatureR G Kauffman, G Eikelenboom, P G van der Wal, et al.Tijdschrift Voor Diergeneeskunde|December 15, 1984
[Leg disorders in swine: clinical changes attributable to the type of flooring]P G van der Wal, P Koomans, P C van der Valk, et al.The Veterinary Quarterly|April 1, 1986
The effect of replacement of 0.30% sodium chloride by 0.43% sodium bicarbonate in rations of fattening pigs on leg weakness, osteochondrosis and growthP G van der Wal, H Hemminga, S A Goedegebuure, et al.The Veterinary Quarterly|November 2, 2011
Osteochondrosis in six breeds of slaughter pigsP G van der Wal, P C van der Valk, S A Goedegebuure, et al.Tijdschrift Voor Diergeneeskunde|January 15, 1980
Osteochondrosis in six breeds of slaughter pigs. I. A morphological investigation of the status of osteochondrosis in relation to breed and level of feedingS A Goedegebuure, H J Häni, P C van der Valk, et al.Pageof 35