Authors: MORRISON EH MIELCHE MM PURSLOW PP

Citation: Eh. Morrison et al., IMMUNOLOCALIZATION OF INTERMEDIATE FILAMENT PROTEINS IN PORCINE MEAT - FIBER-TYPE AND MUSCLE-SPECIFIC VARIATIONS DURING CONDITIONING, Meat science, 50(1), 1998, pp. 91-104

Authors: MIELCHE MM BERTELSEN G

Citation: Mm. Mielche et G. Bertelsen, EVALUATION OF A MATHEMATICAL-MODEL FOR PREDICTION OF LIPID OXIDATION IN HEAT-TREATED BEEF DURING CHILL STORAGE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(6), 1995, pp. 415-419

Authors: MIELCHE MM

Citation: Mm. Mielche, DEVELOPMENT OF WARMED-OVER FLAVOR IN-GROUND TURKEY, CHICKEN AND PORK MEAT DURING CHILL STORAGE - A MODEL OF THE EFFECTS OF HEATING TEMPERATURE AND STORAGE TIME, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(3), 1995, pp. 186-189

Authors: MIELCHE MM BERTELSEN G

Citation: Mm. Mielche et G. Bertelsen, APPROACHES TO THE PREVENTION OF WARMED-OVER FLAVOR, Trends in food science & technology, 5(10), 1994, pp. 322-327

Authors: MIELCHE MM BERTELSEN G

Citation: Mm. Mielche et G. Bertelsen, APPROACHES TO THE PREVENTION OF WARMED-OVER FLAVOR, Trends in food science & technology, 5(10), 1994, pp. 322-327

Authors: MIELCHE MM BERTELSEN G

Citation: Mm. Mielche et G. Bertelsen, EFFECTS OF HEAT-TREATMENT ON WARMED-OVER FLAVOR IN GROUND-BEEF DURINGAEROBIC CHILL STORAGE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(1), 1993, pp. 8-13