1 – 10 of 15
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2022
-
Mark
Is there a potential international market for Danish welfare pork? - A consumer survey from Denmark, Sweden, and Germany
(
- Contribution to journal › Article
- 2014
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
(
- Contribution to journal › Article
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
(
- Contribution to journal › Article
- 2013
-
Mark
Engineering processes in meat products and how they influence their biophysical properties.
(
- Contribution to journal › Scientific review
- 2011
-
Mark
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
(
- Contribution to journal › Article
- 2010
-
Mark
A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment
(
- Contribution to journal › Article
- 2005
-
Mark
Effects of heat on meat proteins - Implications on structure and quality of meat products
(
- Contribution to journal › Article
- 2004
-
Mark
A second mutant allele (V199I) at the PRKAG3 (RN) locus - I. Effect on technological meat quality of pork loin
(
- Contribution to journal › Article
-
Mark
Sensory and meat quality traits of pork in relation to post-slaughter treatmentand RN genotype.
(
- Contribution to journal › Article
-
Mark
A second mutant allele (V199I) at the PRKAG3 (RN) locus - II. Effect on colour characteristics of pork loin
(
- Contribution to journal › Article