Authors: Byrne, DV Bredie, WLP Bak, LS Bertelsen, G Martens, H Martens, M

Citation: Dv. Byrne et al., Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress, MEAT SCI, 59(3), 2001, pp. 229-249

Authors: Brondum, J Byrne, DV Bak, LS Bertelsen, G Engelsen, SB

Citation: J. Brondum et al., Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study, MEAT SCI, 54(1), 2000, pp. 83-95

Authors: Bak, LS Jacobsen, L Jorgensen, SS

Citation: Ls. Bak et al., Characterisation of qualitative changes in frozen, unpeeled cold-water shrimp (Pandalus borealis) by static headspace gas chromatography and multivariate data analysis, Z LEBENSM U, 208(1), 1999, pp. 10-16

Authors: Byrne, DV Bak, LS Bredie, WLP Bertelsen, G Martens, M

Citation: Dv. Byrne et al., Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat, J SENS STUD, 14(1), 1999, pp. 47-65

Authors: Bak, LS Andersen, AB Andersen, EM Bertelsen, G

Citation: Ls. Bak et al., Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis), FOOD CHEM, 64(2), 1999, pp. 169-175