Effects of processing on the major fatty acids of separable porcine tissues. I. Infuence of roasting fresh pork von De Lumen, B.O, Witte, V.C, Bailey, M.E

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Effect of processing on major fatty acids of separable proci ne tissues. II. Influence of curing and cooking von Tsai, S.F, Witte, V.C, Bailey, M.E

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Effects of processing on the major fatty acids of separable porcine tissues, 1: Influence of roasting fresh pork [Gas liquid chromatography] von De Lumen B.O, Witte V.C, Bailey M.E

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Effect of processing on major fatty acids of separable porcine tissues, 2: Influence of curing and cooking von Tsai S.F, Witte V.C, Bailey M.E

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Clinical consequences of extensive routine laboratory investigations in patients with a recent onset psychotic disorder von van Mierlo, Hans C, de Jel, Dominique V.C, Palmen, Saskia J.M.C, van Veelen, Nicoletta M, Vinkers, Christiaan H, de Witte, Lot D

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new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage von Whitte, V.C, Krause, G.F, Bailey, M.E

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