Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products von Warnants, Nathalie, Van Oeckel, Monique J., Boucqué, Ch.V.

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Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork von Verbeke, W., Van Oeckel, M.J., Warnants, N., Viaene, J., Boucqué, Ch.V.

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Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods von Van Oeckel, M.J, Warnants, N, Boucqué, Ch.V

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Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness von Fiems, L.O., Campeneere, S.De, De Smet, S., Van de Voorde, G., Vanacker, J.M., Boucqué, Ch.V.

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Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami von Warnants, N., Van Oeckel, M.J., Boucqué, Ch.V.

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Estimation of chemical carcass composition from 8th rib characteristics with Belgian blue double-muscled bulls von De Campeneere, S., Fiems, L.O., Van de Voorde, G., Vanacker, J.M., Boucque, Ch.V., Demeyer, D.I.

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Pork tenderness estimation by taste panel, Warner–Bratzler shear force and on-line methods von Van Oeckel, M.J, Warnants, N, Boucqué, Ch.V

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Effect of a β-agonist on meat quality and myofibrillar protein fragmentation in bulls von Fiems, L.O., Buts, B., Boucqué, Ch.V., Demeyer, D.I., Cottyn, B.G.

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Measurement and prediction of pork colour von Van Oeckel, M.J, Warnants, N, Boucqué, Ch.V

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Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat von Van Deckel, Monique J., Casteels, M., Warnants, Nathalie, Van Damme, L., Boucqué, Ch.V.

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Energy and protein requirements of Belgian Blue double-muscled bulls von De Campeneere, S, Fiems, L.O, Boucqué, Ch.V

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The preference of the consumer for pork from homozygous or heterozygous halothane negative animals von Van Oeckel, M.J, Warnants, N, Boucqué, Ch.V, Delputte, P, Depuydt, J

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Prediction of the feeding value of maize silages by chemical parameters, in vitro digestibility and NIRS von De Boever, J.L., Cottyn, B.G., De Brabander, D.L., Vanacker, J.M., Boucqué, Ch.V.

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Prediction of the feeding value of grass silages by chemical parameters, in vitro digestibility and near-infrared reflectance spectroscopy von De Boever, J.L., Cottyn, B.G., De Brabander, D.L., Vanacker, J.M., Boucqué, Ch.V.

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Obituary von Boucqué, Ch.V.

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Obituary von Boucqué, Ch.V.

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The use of NIRS to predict the chemical composition and the energy value of compound feeds for cattle von de Boever, J.L., Cottyn, B.G., Vanacker, J.M., Boucqué, Ch.V.

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Microbial protein synthesis in growing-finishing bulls estimated from the urinary excretion of purine derivatives von De Boever, J.L, Iantcheva, N, Cottyn, B.G, De Campeneere, S, Fiems, L.O, Boucqué, Ch.V

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The relationship between carcass, meat and eating quality of three pig genotypes von Casteels, M., Van Oeckel, M.J., Boschaerts, L., Spincemaille, G., Boucqué, Ch.V.

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Effect of purified immunoglobulins or pooled colostrum on performance of rearing calves von Fiems, L.O., Vanopdenbosch, E., Boucque, Ch.V., Vancoillie, Y., Cottyn, B.G.

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