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Meat Science|November 9, 2011
The calibration temperature of pH-glass electrodes: significance for meat quality classificationAnders H Karlsson, Katja RosenvoldCell Biology International|February 27, 2008
Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradationAlberto Grossi, Anders H Karlsson, Moira A LawsonMeat Science|November 7, 2017
The gender background of texture attributes of pork loinMargit D Aaslyng, Henriette Jensen, Anders H KarlssonMeat Science|April 27, 2010
Species determination - Can we detect and quantify meat adulteration?Nicolai Z Ballin, Finn K Vogensen, Anders H KarlssonMeat Science|November 9, 2011
Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreedsGunilla Lindahl, Anders H Karlsson, Kerstin Lundström, et al.Meat Science|November 9, 2011
The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colourKaja Tikk, Meelis Tikk, Anders H Karlsson, et al.Cell Biology International|November 18, 2010
Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approachAlberto Grossi, René Lametsch, Anders H Karlsson, et al.Meat Science|November 9, 2011
Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreedsGunilla Lindahl, Poul Henckel, Anders H Karlsson, et al.Meat Science|November 9, 2011
The significance of diet, slaughter weight and aging time on pork colour and colour stabilityKaja Tikk, Gunilla Lindahl, Anders H Karlsson, et al.Meat Science|July 4, 2012
Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsiKathrine Holmgaard Bak, Gunilla Lindahl, Anders H Karlsson, et al.Pageof 4