Vibeke Orlien
Lektor
ORCID: 0000-0003-4354-6591
1 - 3 ud af 3Pr. side: 10
- 2010
- Udgivet
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Grossi, A., Christensen, M., Ertbjerg, P., Olsen, Karsten & Orlien, Vibeke, 2010.Publikation: Konferencebidrag › Poster › Forskning
- 2009
- Udgivet
Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi
Bak, K. H., Orlien, Vibeke, Karlsson, A. H. & Lindahl, G., 2009. 1 s.Publikation: Konferencebidrag › Poster › Forskning
- Udgivet
Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi
Bak, K. H., Orlien, Vibeke, Karlsson, A. H. & Lindahl, G. K., 2009, The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), s. 581-584 4 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
ID: 4226516
Flest downloads
-
969
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Publikation: Konferencebidrag › Poster › Forskning
Udgivet -
627
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
139
downloads
Biochemical and Nutritional Changes during Food Processing and Storage
Publikation: Bidrag til tidsskrift › Leder › Forskning › fagfællebedømt
Udgivet