1. Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured ham produced with nitrite salt;Adamsen;European Journal of Food Research and Technology,2004
2. Zn–porphyrin formation in cured meat products: Effect of added salt and nitrite;Adamsen;Meat Science,2006
3. Determination of calcium, potassium, chlorine, sulfur, and phosphorus in meat and meat-products by X-ray-fluorescence spectroscopy;Isherwood;Journal of the Science of Food and Agriculture,1976
4. Karlsen, K. 1999. X-Spec32: An X-ray spectrum analysis software package. Master Thesis, Department of Chemistry, University of Aarhus, Aarhus, Denmark, 1999.
5. Laursen, J., Stikans, M., Karlsen, K. & Pind, N. (1999). A versatile and easy to handle EDXRF instrumentation. In Proceedings of European conference on energy dispersive X-ray spectrometry (pp. 139–144). In Fernández, J. E., Tartari, A. (Eds.), Editrice Compositori, Bologna, Italy, 1999.