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Page 1
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.
Molecules. 2018 Feb 8;23(2):357. doi: 10.3390/molecules23020357.
Molecules. 2018.
PMID: 29419737
Free PMC article.
Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants.
Bak KH, Richards MP.
Bak KH, et al.
Foods. 2021 Jan 13;10(1):152. doi: 10.3390/foods10010152.
Foods. 2021.
PMID: 33450829
Free PMC article.
Item in Clipboard
Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi.
Bak KH, Lindahl G, Karlsson AH, Orlien V.
Bak KH, et al.
Meat Sci. 2012 Dec;92(4):374-81. doi: 10.1016/j.meatsci.2012.02.002. Epub 2012 Feb 9.
Meat Sci. 2012.
PMID: 22749540
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The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.
Bak KH, Lindahl G, Karlsson AH, Lloret E, Gou P, Arnau J, Orlien V.
Bak KH, et al.
Meat Sci. 2013 Oct;95(2):433-43. doi: 10.1016/j.meatsci.2013.05.004. Epub 2013 May 9.
Meat Sci. 2013.
PMID: 23747640
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High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
Bak KH, Lindahl G, Karlsson AH, Lloret E, Ferrini G, Arnau J, Orlien V.
Bak KH, et al.
Meat Sci. 2012 Mar;90(3):690-6. doi: 10.1016/j.meatsci.2011.10.015. Epub 2011 Oct 31.
Meat Sci. 2012.
PMID: 22100713
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Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi.
Bak KH, Thulstrup PW, Orlien V.
Bak KH, et al.
Food Chem. 2014 Apr 1;148:120-3. doi: 10.1016/j.foodchem.2013.10.017. Epub 2013 Oct 11.
Food Chem. 2014.
PMID: 24262535
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