Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Search Results
5 results
Filters applied: . Clear all
Results are displayed in a computed author sort order.
The Results By Year timeline is not available.
Page 1
Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP.
Int J Food Microbiol. 2019 Jan 16;289:200-208. doi: 10.1016/j.ijfoodmicro.2018.09.017. Epub 2018 Sep 20.
Int J Food Microbiol. 2019.
PMID: 30268907
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages.
Grossi A, Søltoft-Jensen J, Knudsen JC, Christensen M, Orlien V.
Grossi A, et al. Among authors: soltoft jensen j.
Meat Sci. 2011 Oct;89(2):195-201. doi: 10.1016/j.meatsci.2011.04.017. Epub 2011 Apr 30.
Meat Sci. 2011.
PMID: 21576003
Item in Clipboard
Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre.
Møller SM, Grossi A, Christensen M, Orlien V, Søltoft-Jensen J, Straadt IK, Thybo AK, Bertram HC.
Møller SM, et al. Among authors: soltoft jensen j.
Meat Sci. 2011 Apr;87(4):387-93. doi: 10.1016/j.meatsci.2010.11.016. Epub 2010 Nov 23.
Meat Sci. 2011.
PMID: 21131136
Item in Clipboard
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment.
Grossi A, Søltoft-Jensen J, Knudsen JC, Christensen M, Orlien V.
Grossi A, et al. Among authors: soltoft jensen j.
Meat Sci. 2012 Dec;92(4):481-9. doi: 10.1016/j.meatsci.2012.05.015. Epub 2012 May 24.
Meat Sci. 2012.
PMID: 22682686
Item in Clipboard
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product.
Juncher D, Vestergaard CS, Søltoft-Jensen J, Weber CJ, Bertelsen G, Skibsted LH.
Juncher D, et al. Among authors: soltoft jensen j.
Meat Sci. 2000 Aug;55(4):483-91. doi: 10.1016/S0309-1740(00)00011-5.
Meat Sci. 2000.
PMID: 22061582
Item in Clipboard
Cite
Cite