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Publications

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Zhang, Y. & Ertbjerg, P., 30 Nov 2019, In : Food Chemistry. 299, 8 p., 125104.

Research output: Contribution to journalArticleScientificpeer-review

Relationship Between Freezing Rate And Protein Denaturation

Zhang, Y. & Ertbjerg, P., 2019. 2 p.

Research output: Conference materialsPaper

Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

Zhang, Y. & Ertbjerg, P., Nov 2018, In : Meat Science. 145, p. 375-382 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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