L.S Bak

Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis)

L.S Bak, Astrid B Andersen, Emma Qingjie Andersen et al. · Food Chemistry · 1999 · 97 citations

Agriculture, Food Science, Food Chemistry +16

DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED‐OVER FLAVOR: PART I. IN PORCINE MEAT

Derek V. Byrne, L.S Bak, Wender L.P. Bredie et al. · Journal of Sensory Studies · 1999 · 90 citations

Agriculture, Animal Sciences, Food Science +17

Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

Derek V. Byrne, Wender L.P. Bredie, L.S Bak et al. · Meat Science · 2001 · 87 citations

Agriculture, Animal Sciences, Food Science +16

Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study

J Brøndum, Derek V. Byrne, L.S Bak et al. · Meat Science · 2000 · 82 citations

Agriculture, Animal Sciences, Food Science +17

Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method

Elisabeth Micklander, Hanne Christine Bertram, Henrik Marnø et al. · LWT · 2004 · 34 citations

Agriculture, Anatomy, Animal Sciences +14