Search Results - GUNVIG, Annemarie

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  1. 1
    Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

    Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork by Jongberg, Sisse, Tørngren, Mari Ann, Gunvig, Annemarie, Skibsted, Leif H., Lund, Marianne N.

    Published in Meat science
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  2. 2
    Case studies of packaging and processing solutions to improve meat quality and safety

    Case studies of packaging and processing solutions to improve meat quality and safety by Tørngren, Mari Ann, Darré, Mianne, Gunvig, Annemarie, Bardenshtein, Alexander

    Published in Meat science
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  3. 3
    Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

    Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages by Serra-Castelló, Cristina, Bover-Cid, Sara, Garriga, Margarita, Hansen, Tina Beck, Gunvig, Annemarie, Jofré, Anna

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  4. 4
    Sensory characteristics of meat cooked for prolonged times at low temperature

    Sensory characteristics of meat cooked for prolonged times at low temperature by Christensen, Line, Gunvig, Annemarie, Tørngren, Mari Ann, Aaslyng, Margit Dall, Knøchel, Susanne, Christensen, Mette

    Published in Meat science
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  5. 5
    Predicting growth rates and growth boundary of Listeria monocytogenes — An international validation study with focus on processed and ready-to-eat meat and seafood

    Predicting growth rates and growth boundary of Listeria monocytogenes — An international validation study with focus on processed and ready-to-eat meat and seafood by Mejlholm, Ole, Gunvig, Annemarie, Borggaard, Claus, Blom-Hanssen, Jesper, Mellefont, Lyndal, Ross, Tom, Leroi, Francoise, Else, Tony, Visser, Diana, Dalgaard, Paw

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  6. 6
    Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry

    Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic reso... by Møller, Sandie M., Gunvig, Annemarie, Bertram, Hanne Christine

    Published in Meat science
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  7. 7
    F-value Calculator – A Tool for Calculation of Acceptable F-value in Canned Luncheon Meat Reduced in NaCl

    F-value Calculator – A Tool for Calculation of Acceptable F-value in Canned Luncheon Meat Reduced in NaCl by Hansen, Flemming, Gunvig, Annemarie, Borggaard, Claus

    Published in Procedia food science
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  8. 8
    Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

    Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue by Christensen, Mette, Tørngren, Mari Ann, Gunvig, Annemarie, Rozlosnik, Noemi, Lametsch, René, Karlsson, Anders H, Ertbjerg, Per

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  9. 9
    Meat - muscle, manufacturing and meals

    Meat - muscle, manufacturing and meals by STOIER, Susanne, GRANLY KOCH, Anette, OKSBJERG, Niels, KARLSSON, Anders, SORENSEN, Svend Erik, WEGENER, Henrik C, SKIBSTED, Leif, GUNVIG, Annemarie, NANNERUP, Lisbeth

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