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V Van de Perre

Showing results (1-10 of 7) with videos related to

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Comparative Biochemistry and Physiology. Part A, Molecular & Integrative Physiology|October 17, 1998
Effect of different environmental variables on the synthesis of Hsp70 in Raphidocelis subcapitataJ Bierkens, W V Van de Perre, J Maes
Meat Science|June 18, 2010
The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage timeV Van de Perre, A Ceustermans, J Leyten, et al.
Meat Science|March 26, 2015
Pre-slaughter rectal temperature as an indicator of pork meat qualityL Vermeulen, V Van de Perre, L Permentier, et al.
Meat Science|August 25, 2010
Effect of unloading, lairage, pig handling, stunning and season on pH of porkV Van de Perre, L Permentier, S De Bie, et al.
Meat Science|December 3, 2014
Pre-slaughter handling and pork qualityL Vermeulen, V Van de Perre, L Permentier, et al.
Meat Science|February 14, 2016
Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork qualityL Vermeulen, V Van de Perre, L Permentier, et al.
Meat Science|December 3, 2014
Sound levels above 85 dB pre-slaughter influence pork qualityL Vermeulen, V Van de Perre, L Permentier, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Comparative Biochemistry and Physiology. Part A, Molecular & Integrative Physiology|October 17, 1998
Effect of different environmental variables on the synthesis of Hsp70 in Raphidocelis subcapitataJ Bierkens, W V Van de Perre, J Maes
Meat Science|June 18, 2010
The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage timeV Van de Perre, A Ceustermans, J Leyten, et al.
Meat Science|March 26, 2015
Pre-slaughter rectal temperature as an indicator of pork meat qualityL Vermeulen, V Van de Perre, L Permentier, et al.
Meat Science|August 25, 2010
Effect of unloading, lairage, pig handling, stunning and season on pH of porkV Van de Perre, L Permentier, S De Bie, et al.
Meat Science|December 3, 2014
Pre-slaughter handling and pork qualityL Vermeulen, V Van de Perre, L Permentier, et al.
Meat Science|February 14, 2016
Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork qualityL Vermeulen, V Van de Perre, L Permentier, et al.
Meat Science|December 3, 2014
Sound levels above 85 dB pre-slaughter influence pork qualityL Vermeulen, V Van de Perre, L Permentier, et al.
Pageof 1