1. Correlation between shear force and sensory analysis in meat depending on cooking method;Aaslyng,2001
2. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng,2002
3. Effect of light and package conditions on the colour stability of sliced ham;Andersen;Meat Science,1988
4. Relationship between raw material quality and production yield of cooked hams manufactured without the use of phosphates;Andersson,1997
5. Abnormal pH2 values in pigmeat and their effect on the quality of bacon;Barton,1971