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Results: 1-6 |
Results: 6

Authors: Stoier, S Aaslyng, MD Olsen, EV Henckel, P
Citation: S. Stoier et al., The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork, MEAT SCI, 59(2), 2001, pp. 127-131

Authors: Aaslyng, MD Gade, PB
Citation: Md. Aaslyng et Pb. Gade, Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork, MEAT SCI, 57(1), 2001, pp. 87-92

Authors: Aaslyng, MD Poll, L Nielsen, PM Flyge, H
Citation: Md. Aaslyng et al., Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes, EUR FOOD RE, 209(3-4), 1999, pp. 227-236

Authors: Aaslyng, MD Larsen, LM Nielsen, PM
Citation: Md. Aaslyng et al., The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis, Z LEBENSM U, 208(5-6), 1999, pp. 355-361

Authors: Aaslyng, MD Larsen, LM Nielsen, PM
Citation: Md. Aaslyng et al., Development of chemical and sensory characteristics during enzymatic hydrolysis of soy, Z LEBENSM U, 208(1), 1999, pp. 50-56

Authors: Aaslyng, MD Elmore, JS Mottram, DS
Citation: Md. Aaslyng et al., Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J AGR FOOD, 46(12), 1998, pp. 5225-5231
Risultati: 1-6 |