Publications in collaboration with researchers from University of Copenhagen (2)

2020

  1. Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation

    Food Research International, Vol. 129

2013

  1. Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

    Meat Science, Vol. 95, Núm. 2, pp. 177-184