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Hans Karlsson

Showing results (11-20 of 12) with videos related to

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Journal of Agricultural and Food Chemistry|March 20, 2003
Post-mortem changes in porcine M. longissimus studied by solid-state 13C cross-polarization magic-angle spinning nuclear magnetic resonance spectroscopyHanne Christine Bertram, Hans Jørgen Jakobsen, Henrik Jørgen Andersen, et al.
Meat Science|November 9, 2011
Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristicsHanne Christine Bertram, Henrik Jørgen Andersen, Anders Hans Karlsson, et al.
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Showing results (11-20 of 12) with videos related to

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You have reached the last page of results.This site can display upto 12 results.
Journal of Agricultural and Food Chemistry|March 20, 2003
Post-mortem changes in porcine M. longissimus studied by solid-state 13C cross-polarization magic-angle spinning nuclear magnetic resonance spectroscopyHanne Christine Bertram, Hans Jørgen Jakobsen, Henrik Jørgen Andersen, et al.
Meat Science|November 9, 2011
Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristicsHanne Christine Bertram, Henrik Jørgen Andersen, Anders Hans Karlsson, et al.
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