Line Bach Christensen

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

Line Bach Christensen, Per Ertbjerg, Margit Dall Aaslyng et al. · Meat Science · 2011 · 148 citations

Agriculture, Food Science, Food Analysis +11

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Line Bach Christensen, Per Ertbjerg, Hanne Løje et al. · Meat Science · 2012 · 115 citations

Agriculture, Dairy Science, Food Science +14

Sensory characteristics of meat cooked for prolonged times at low temperature

Line Bach Christensen, Annemarie Gunvig, Mari Ann Tørngren et al. · Meat Science · 2011 · 86 citations

Agriculture, Food Science, Food Preservation +13

Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

Line Bach Christensen, Hanne Christine Bertram, Margit Dall Aaslyng et al. · Meat Science · 2011 · 65 citations

Life Sciences, Animal Sciences, Biochemistry +14

Quality changes in high pressure processed cod, salmon and mackerel during storage

Line Bach Christensen, Maria Befring Hovda, Tone Mari Rode · Food Control · 2016 · 53 citations

Agriculture, Fisheries, Food Science +14