M.J. Van Oeckel

Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods

M.J. Van Oeckel, N. Warnants, Ch.V. Boucqué · Meat Science · 1999 · 149 citations

On-line Screening Methods, Animal Nutrition, Food Analysis +11

Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues.

N. Warnants, M.J. Van Oeckel, Ch.V. Boucqué · Journal of Animal Science · 1999 · 134 citations

Dietary Pufa, Nutrition, Education +16

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, Ch.V. Boucqué · Meat Science · 1996 · 132 citations

Food Chemistry, Nutrition, Food Quality +10

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

N. Warnants, M.J. Van Oeckel, Ch.V. Boucqué · Meat Science · 1998 · 102 citations

Food Chemistry, Nutrition, Food Composition +8

Measurement and prediction of pork colour

M.J. Van Oeckel, N. Warnants, Ch.V. Boucqué · Meat Science · 1999 · 91 citations

Nutrition, Measurement, Calibration +11