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Meat Science|November 9, 2011
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of porkD Juncher, B Rønn, E Mortensen, et al.
Meat Science|November 9, 2011
Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphereJ K Møller, J S Jensen, M B Olsen, et al.
Anesthesiology|January 2, 2007
Influence of "liberal" versus "restrictive" intraoperative fluid administration on elimination of a postoperative fluid loadKathrine Holte, Robert G Hahn, Lisbet Ravn, et al.
Meat Science|November 8, 2011
Effect of light and packaging conditions on the colour stability of sliced hamH J Andersen, G Bertelsen, L Boegh-Soerensen, et al.
Meat Science|November 9, 2011
Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stressD V Byrne, W L Bredie, L S Bak, et al.
Meat Science|November 9, 2011
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat productD Juncher, C S Vestergaard, J Søltoft-Jensen, et al.
Eye (London, England)|August 24, 2013
Cognitive function, drusen, and age-related macular degeneration: a cross-sectional studyH Lindekleiv, M G Erke, G Bertelsen, et al.
Meat Science|November 9, 2011
Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meatC Jensen, J Guider, I M Skovgaar, et al.
Poultry Science|December 1, 1995
Supplementation of broiler diets with all-rac-alpha- or a mixture of natural source RRR-alpha-,gamma-,delta-tocopheryl acetate. 1. effect on vitamin E status of broilers in vivo and at slaughterK Jakobsen, R M Engberg, J O Andersen, et al.
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