Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath von van Roon, P.S., Houben, J.H., Koolmees, P.A., van Vliet, T., Krol, B.

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Intracerebral sources of human auditory steady-state responses von Herdman, Anthony T, Lins, Otavio, Van Roon, Patricia, Stapells, David R, Scherg, Michael, Picton, Terence W

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'Work' and 'Heat': on a road towards thermodynamics von van Roon, P. H., van Sprang, H. F., Verdonk, A. H.

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The correction of ocular artifacts : a topographic perspective von PICTON, T. W, VAN ROON, P, ARMILIO, M. L, BERG, P, ILLE, N, SCHERG, M

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Blinks, Saccades, Extraocular Muscles and Visual Evoked Potentials (Reply to Verleger) von Picton, Terence W., van Roon, Patricia, Armilio, Maria L., Berg, Patrick, Ille, Nicole, Scherg, Michael

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The use of phase in the detection of auditory steady-state responses von Picton, Terence W., Dimitrijevic, Andrew, Sasha John, M., Van Roon, Patricia

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Multiple Auditory Steady-State Responses to AM and FM Stimuli von John, M. Sasha, Dimitrijevic, Andrew, van Roon, Patricia, Picton, Terence W.

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Radio-Frequency Pasteurization of Sausage Emulsions as a Continuous Process von Houben, J., Schoenmakers, L., Putten, E.van, Roon, P.van, Krol, B.

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Changes in lightness of porcine lean meat batters during processing von Palombo, Rachamim, van Roon, Pieter S., Prins, Albert, Koolmees, Peter A., Krol, Berend

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Human Auditory Steady-State Responses to Tones Independently Modulated in Both Frequency and Amplitude von Dimitrijevic, Andrew, Sasha John, M, van Roon, Patricia, Picton, Terence W

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Simultaneous latency estimations for distortion product otoacoustic emissions and envelope following responses von Purcell, David W., Van Roon, Patricia, Sasha John, M., Picton, Terence W.

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A factorial analysis of water-binding properties and firmness of heated, comminuted pork liver and pork loin products as influenced by addition of sodium chloride and pH regulators von van Roon, P.S., Krol, B.

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The actin content of different muscles from beef and pork von den Hartog, J.M.P., Jonker, M.A., van Roon, P.S., Haasnoot, W.

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Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer von JACOBS, JOHANNA C.M., HOUBEN, JACQUES H., VAN VLIET, TON, VAN ROON, PIETER S., KROL, BEREND

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The ERP late positivity: a graduated response to stimulus repetition von Segalowitz, Sidney J, Roon, Patricia Van, Dywan, Jane

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Quantitative aspects of two methods to dissolve collagen-free muscle proteins from acetone dry powders of Guelders ring sausage von Jonker, Marco A., Roon, Piet S., Hartog, Joop M. P.

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Actin, a possible quantitative indicator for the quality of meat products: II. Separation and Determination of Actin from a Guelders Ring Sausage von Jonker, Marco A., Roon, Piet S., Hartog, Joop M. P.

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Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf von PERCEL, P. J., PARRETT, N. A., PLIMPTON, R. F., OCKERMAN, H. W., KROL, B., VAN ROON, P.S.

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Comparative study on three methods for determining air content in meat batters von Palombo, R. (Bar-kat Food Production and Marketing, Ltd., Givataim, Israel), Roon, P.S. van, Prins, A, Krol, B

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Clostridium botulinum inhibition in cured meats by nitrite and by heat treatment von van Roon, P. S.

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