Mette Christensen

Marination with kiwifruit powder followed by power ultrasound tenderizes porcine M. biceps femoris

Per Ertbjerg, A. S. Jørgensen, Mette Christensen, 2008 .

Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphere.

D. Spanos, Dimitrios Spanos, C. Baron, 2016, Meat science.

Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP).

D. Spanos, Caroline P Baron, Dimitrios Spanos, 2016, Meat science.

Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.

M. Aaslyng, H. C. Bertram, Mette Christensen, 2011, Meat science.

Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.

Margit Dall Aaslyng, Per Ertbjerg, M. Aaslyng, 2011, Meat science.