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Publikationer 2018 2019

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

Zhang, Y. & Ertbjerg, P., 29 jun 2019, I : Food Chemistry. 299, 125104.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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

Zhang, Y. & Ertbjerg, P., nov 2018, I : Meat Science. 145, s. 375-382 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review