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Journal of Animal Science|August 7, 1999
Influence of swine genotype on fatty acid composition of phospholipids in longissimus muscleR L van Laack, E SpencerMeat Science|November 8, 2011
The effect of electrical stimulation, time of boning and high temperature conditioning on sensory quality traits of porcine Longissimus dorsi muscleR L van Laack, F J SmuldersPoultry Science|February 24, 2000
Denaturation of myofibrillar proteins from chickens as affected by pH, temperature, and adenosine triphosphate concentrationR L Van Laack, J L LaneJournal of Animal Science|November 24, 1999
Glycolytic potential of red, soft, exudative pork longissimus muscleR L van Laack, R G KauffmanMeat Science|November 8, 2011
Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boningR L van Laack, F J SmuldersMeat Science|November 9, 2011
On the assessment of water-holding capacity of hot- vs cold-boned porkR L van Laack, F J SmuldersJournal of Animal Science|November 1, 1993
Pork quality and the expression of stress protein Hsp 70 in swineR L van Laack, C Faustman, J G SebranekInternational Journal of Food Microbiology|July 1, 1992
Characterization and partial purification of a bacteriocin produced by Leuconostoc carnosum LA44AR L van Laack, U Schillinger, W H HolzapfelJournal of Animal Science|February 24, 2001
The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderizationR L van Laack, S G Stevens, K J StalderPoultry Science|July 20, 2000
Characteristics of pale, soft, exudative broiler breast meatR L Van Laack, C H Liu, M O Smith, et al.Pageof 2