Vibeke Orlien
Associate Professor
ORCID: 0000-0003-4354-6591
1 - 1 out of 1Page size: 10
- 2009
- Published
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), p. 581-584 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
ID: 4226516
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High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
627
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Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
139
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Biochemical and Nutritional Changes during Food Processing and Storage
Research output: Contribution to journal › Editorial › Research › peer-review
Published