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	1.	Variation of the sensory quality within the m. longissimus thoracis et lumborum of PSE and normal pork. [electronic resource] by Van Oeckel, M J Warnants, N Producer: 20121002 In: Meat science vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Serum pyruvate kinase and its relation to stress susceptibility in pigs. [electronic resource] by Warnants, N Eeckhout, W Boucqué, C V Producer: 20121002 In: Journal of animal breeding and genetics = Zeitschrift fur Tierzuchtung und Zuchtungsbiologie vol. 110 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Pork tenderness estimation by taste panel, Warner-Bratzler shear force and on-line methods. [electronic resource] by Van Oeckel, M J Warnants, N Boucqué, C V Producer: 20121002 In: Meat science vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues. [electronic resource] by Warnants, N Van Oeckel, M J Boucqué, C V Producer: 19991005 In: Journal of animal science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Study of the optimum ideal protein level for weaned piglets. [electronic resource] by Warnants, N Van Oeckel, M J De Paepe, M Producer: 20020701 In: Journal of animal physiology and animal nutrition vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products. [electronic resource] by Warnants, N Van Oeckel, M J Boucqué, C V Producer: 20121002 In: Meat science vol. 44 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami. [electronic resource] by Warnants, N Van Oeckel, M J Boucqué, C V Producer: 20121002 In: Meat science vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods. [electronic resource] by Van Oeckel, M J Warnants, N Boucqué, C V Producer: 20130704 In: Meat science vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Measurement and prediction of pork colour. [electronic resource] by Van Oeckel, M J Warnants, N Boucqué, C V Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Omega-3 fatty acids in pig nutrition: implications for zootechnical performances, carcass and fat quality. [electronic resource] by Van Oeckel, M J Casteels, M Warnants, N Boucqué, C V Producer: 19970923 In: Archiv fur Tierernahrung vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork. [electronic resource] by Verbeke, W Van Oeckel, M J Warnants, N Viaene, J Boucqué, C V Producer: 20121002 In: Meat science vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	The preference of the consumer for pork from homozygous or heterozygous halothane negative animals. [electronic resource] by Van Oeckel, M J Warnants, N Boucqué, C V Delputte, P Depuydt, J Producer: 20121002 In: Meat science vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat. [electronic resource] by Van Deckel, M J Casteels, M Warnants, N Van Damme, L Boucqué, C V Producer: 20121002 In: Meat science vol. 44 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)