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	1.	Non-destructive estimation of the intramuscular fat content of the longissimus muscle of pigs by means of spectral analysis of ultrasound echo signals. [electronic resource] by Mörlein, D Rosner, F Brand, S Jenderka, K-V Wicke, M Producer: 20121002 In: Meat science vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Prediction of the intramuscular fat content in loin muscle of pig carcasses by quantitative time-resolved ultrasound. [electronic resource] by Lakshmanan, S Koch, T Brand, S Männicke, N Wicke, M Mörlein, D Raum, K Producer: 20120202 In: Meat science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Consumer acceptance of fermented sausages made from boars is not distracted by respective information. [electronic resource] by Meier-Dinkel, L Sharifi, A R Frieden, L Tholen, E Fischer, J Wicke, M Mörlein, D Producer: 20131101 In: Meat science vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Consumer acceptance of minced meat patties from boars in four European countries. [electronic resource] by Aluwé, M Aaslyng, M Backus, G Bonneau, M Chevillon, P Haugen, J-E Meier-Dinkel, L Mörlein, D Oliver, M A Snoek, H M Tuyttens, F A M Font-I-Furnols, M Producer: 20180919 In: Meat science vol. 137 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)