Anders Hans Karlsson

Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics.

Søren Balling Engelsen, Lars Nørgaard, Hanne Christine Bertram, 2003, Meat science.

Post mortem energy metabolism and meat quality of porcine M. longissimus dorsi as influenced by stunning method - A (31)P NMR spectroscopic study.

Hans Stødkilde-Jørgensen, Hanne Christine Bertram, H. J. Andersen, 2002, Meat science.

Changes in orcine muscle water characteristics during growth--an in vitro low-field NMR relaxation study.

Hans Busk, Hanne Christine Bertram, H. J. Andersen, 2002, Journal of magnetic resonance.