P. S. Roon

Radio-Frequency Pasteurization of Sausage Emulsions as a Continuous Process

J. H. Houben, L. Schoenmakers, E. Putten, 1991 .

Effect of tumbling method, phosphate level and final cook temperature on histological characteristics of tumbled porcine muscle tissue

R. F. Plimpton, V. R. Cahill, H. Ockerman, 1978 .

Functional Properties of Pre-rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams

P. S. Roon, Frans J. M. Smulders, R. Laack, 1989 .

Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf

R. F. Plimpton, H. Ockerman, N. A. Parrett, 1982 .

Actin, a possible quantitative indicator for the quality of meat products

M. A. Jonker, P. S. Roon, J. Hartog, 1985, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Quantitative aspects of two methods to dissolve collagen-free muscle proteins from acetone dry powders of Guelders ring sausage

M. A. Jonker, P. S. Roon, J. Hartog, 1987, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Actin, a possible quantitative indicator for the quality of meat products

M. A. Jonker, P. S. Roon, J. Hartog, 1982 .