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Magnetic Resonance Imaging|October 12, 2001
Post mortem energy metabolism and pH development in porcine M. longissimus dorsi as affected by two different cooling regimes. A (31)P-NMR spectroscopic studyH C Bertram, S Dønstrup, A H Karlsson, et al.Meat Science|November 9, 2011
Sensory and chemical assessment of pork supplemented with iron and vitamin EM G O'Sullivan, D V Byrne, J H Nielsen, et al.Meat Science|November 9, 2011
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic noseM G O'Sullivan, D V Byrne, M T Jensen, 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.Acta Obstetricia Et Gynecologica Scandinavica|January 1, 1987
Search for circulating immune complexes and activation of the complement system in relation to estrogen treatmentA Bukh, H K Jensen, H J Andersen, et al.Meat Science|November 9, 2011
Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) alleleD V Byrne, M G O'Sullivan, W L P Bredie, et al.Meat Science|November 9, 2011
Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stressK Rosenvold, H N Lærke, S K Jensen, et al.Meat Science|November 9, 2011
Strategic finishing feeding as a tool in the control of pork qualityK Rosenvold, H N Lærke, S K Jensen, et al.Journal of Agricultural and Food Chemistry|June 21, 2001
Origin of multiexponential T(2) relaxation in muscle myowaterH C Bertram, A H Karlsson, M Rasmussen, et al.Meat Science|November 9, 2011
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysisM G O'Sullivan, D V Byrne, H Martens, et al.Pageof 14