M J Van Oeckel

Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products.

N Warnants, M J Van Oeckel, C V Boucqué, 1996, Meat science.

Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami.

N Warnants, M J Van Oeckel, C V Boucqué, 1998, Meat science.

Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork.

W. Verbeke, J. Viaene, N Warnants, 1999, Meat science.

Measurement and prediction of pork colour.

N Warnants, M J Van Oeckel, C V Boucqué, 1999, Meat science.