A H Hoving-Bolink

Perspective of NIRS measurements early post mortem for prediction of pork quality.

J. Merks, W. van den Broek, A. H. Hoving-Bolink, 2005, 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.