A.A. Klose

Reference methods for the assessment of physical characteristics of meat

The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus

Use of phytogenic products as feed additives for swine and poultry1

Carcass composition and yield of 1957 versus 2001 broilers when fed representative 1957 and 2001 broiler diets

Effect of dietary oregano oil and α‐tocopheryl acetate supplementation on iron‐induced lipid oxidation of turkey breast, thigh, liver and heart tissues

Pharmaceutical and therapeutic Potentials of essential oils and their individual volatile constituents: a review

Effects of heat on meat proteins – Implications on structure and quality of meat products

ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*

Multiple antibiotic resistance indexing of Escherichia coli to identify high-risk sources of fecal contamination of foods

Stability and rancidity

Anticoccidial activity of frenolicin B and its derivatives.

Anticoccidial drugs: Lesion scoring techniques in battery and floor-pen experiments with chickens

FACTORS AFFECTING LIPID OXIDATION IN BREAST AND THIGH MUSCLE FROM CHICKEN, TURKEY AND DUCK

FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEF ^a

Water Absorption and Retention by Cut Up Broiler Parts Chilled in Polyphosphate Solutions ,

Heat recovery from poultry processing scald water

Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean Product

Observations on the Cholesterol, Linoleic and Linolenic Acid Content of Eggs as Influenced by Dietary Fats

Functional properties of proteins in foods: A survey

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Waste heat recovery technologies and applications

THE MODIFICATION OF EGG-YOLK FATS BY SUNFLOWER-SEED OIL AND THE EFFECT OF SUCH YOLK FATS ON BLOOD-CHOLESTEROL LEVELS

RELATIONSHIPS BETWEEN INDICATOR ORGANISMS AND SPECIFIC PATHOGENS IN POTENTIALLY HAZARDOUS FOODS

A Sensitive Colorimetric Method for the Estimation of 2-Deoxy Sugars with the Use of the MalonaldehydeThiobarbituric Acid Reaction

Sources of Variability in Turkey Tenderness

Estimation of monocarbonyl compounds in rancid foods

Feather Release by Scalding and Other Factors

The Role of Tocopherol Content in the Comparative Stability of Chicken and Turkey Fat

Effect of Laboratory Scale Agitated Chilling of Poultry on Quality

The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat

MICROBIOLOGICAL COMPARISON OF STEAM‐ (AT SUB‐ATMOSPHERIC PRESSURE) AND IMMERSION‐SCALDED BROILERS

Evaluation of Objective Methods of Measuring Differences in Texture of Freeze‐Dried Chicken Meat