Search Results - Bejerholm, Camilla

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  1. 1
    Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

    Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure by Aaslyng, Margit Dall, Bejerholm, Camilla, Ertbjerg, Per, Bertram, Hanne C, Andersen, Henrik J

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  2. 2
    Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics

    Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics by Meinert, Lene, Lund, Birgitte, Bejerholm, Camilla, Aaslyng, Margit Dall

    Published in Meat science
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  3. 3
    The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality

    The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality by Bejerholm, Camilla, Aaslyng, Margit Dall

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  4. 4
    The impact of sensory quality of pork on consumer preference

    The impact of sensory quality of pork on consumer preference by Aaslyng, Margit D., Oksama, Marjatta, Olsen, Eli V., Bejerholm, Camilla, Baltzer, Maiken, Andersen, Grethe, Bredie, Wender L.P., Byrne, Derek V., Gabrielsen, Gorm

    Published in Meat science
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  5. 5
    Application of hydrolyzed proteins of animal origin in processed meat

    Application of hydrolyzed proteins of animal origin in processed meat by Meinert, Lene, Broge, Eva Honnens de Lichtenberg, Bejerholm, Camilla, Jensen, Kirsten

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  6. 6
    Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

    Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality by Meinert, Lene, Tikk, Kaja, Tikk, Meelis, Brockhoff, Per B., Bejerholm, Camilla, Aaslyng, Margit D.

    Published in Meat science
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  7. 7
    Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy

    Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy by Meinert, Lene, Frøst, Michael B, Bejerholm, Camilla, Aaslyng, Margit D

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