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Review Article
2019

Effects of protein oxidation on the texture and water-holding of meat: a review

Bao, Y. & Ertbjerg, P., 2019, In : Critical Reviews in Food Science and Nutrition. 59, 22, p. 3564-3578 15 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

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2018

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Dominguez-Hernandez, E., Salaseviciene, A. & Ertbjerg, P., Sep 2018, In : Meat Science. 143, p. 104-113 10 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
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