M. Mielche

Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioning.

P. Purslow, E. H. Morrison, M. Mielche, 1998, Meat science.

Approaches to the prevention of warmed-over flavour

Martin M. Mielche, Grete Bertelsen, G. Bertelsen, 1994 .

Evaluation of a mathematical model for prediction of lipid oxidation in heat-treated beef during chill storage

G. Bertelsen, M. Mielche, 1995 .

Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef

P. Ertbjerg, L. Larsen, A. J. Moller, 1999 .

Effects of heat treatment on warmed-over flavour in ground beef during aerobic chill storage

G. Bertelsen, M. Mielche, 1993 .

Development of warmed-over flavour in ground turkey, chicken and pork meat during chill storage. A model of the effects of heating temperature and storage time

M. Mielche, 1995, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.