P G van der Wal

Causes for variation in pork quality.

B. Engel, B. Hulsegge, B Engel, 1997, Meat science.

The use of filter paper to estimate drip loss of porcine musculature.

R. G. Kauffman, G. Eikelenboom, R G Kauffman, 1986, Meat science.

The effectiveness of examining early post-mortem musculature to predict ultimate pork quality.

R. G. Kauffman, F. Smulders, G. Eikelenboom, 1993, Meat science.

The effect of stress, applied immediately before stunning, on pork quality.

B. Engel, B Engel, P G van der Wal, 1999, Meat science.