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55篇 您的检索式：作者名="ERTBJERG P"

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	题名	作者	年代	出处	被引量
1	Novel method for determination of myofibril fragmentation post-mortem显示文摘	Lametsch R Knudsen J C Ertbjerg P Oksbjerg N Therkildsen M	2007	Meat Science2007，75，4：	1
2	Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure显示文摘	AASLYNG M D BEJERHOLM C ERTBJERG P	2003	Food Quality and Preference2003，14，：	1
3	An FPLC method for determination of calpains and calpastatin in porcine m longissimus dorsi显示文摘	Iversen P Ertbjerg P Larsen LM	1993	Biochimie1993，75，10：	1
4	Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef 显示文摘	Ertbjerg P Mielche M M Larsen L M	1999	Journal of the Science of Food and Agriculture1999，79，：	1
5	Dietary-induced changes of muscle growth rate in pigs:Effects on in vivo and postmortem muscle proteolysis and meat quality显示文摘	Kristensen L Therkildsen M Riis B Sorensen M T Oksbjerg N Purslow P P Ertbjerg P	2002	J Anim Sci2002，80，：	1
6	Tenderization of beef by lactic acid injected at different times post mortem显示文摘	Berge P Ertbjerg P Larsen L M	2001	Meat Science2001，57，4：	1
7	Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure 显示文摘	Aaslyng M D Bejerholm C Ertbjerg P	2003	Food Quality and Preference2003，14，4：	1
8	Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure 显示文摘	Aaslyng M D Bejerholm C Ertbjerg P	2003	Food Quality and Preference2003，14，4：	1
9	Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef显示文摘	Ertbjerg P Mielche M M Larsen L M	1999	Journal of the Science of Food and Agriculture1999，79，：	1
10	Tenderization of beef by lactic acid injected at different times post mortem 显示文摘	Berge P Ertbjerg P Larsen L M	2001	Meat Science2001，57，4：	1
11	Long-term changes in performance and meat quality of Danish landrace pigs:A study on a current compared with an unimproved genotype显示文摘	Oksbjerg N Petersen J S Sorensen I L Henckel P Vestergaard M Ertbjerg P Moller A J Bejerholm C Stoier S	2000	Anim Sci2000，71，：	1
12	Influence of vitamins A,D3 and E status on post-mortem meat quality in steers under winter housing or pasture finishing systems显示文摘	Turner T Piekova J Ertbjerg P	2011	Animal2011，5，7：	1
13	Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef显示文摘	CLAUSEN I JAKOBSEN M ERTBJERG P	2009	Packaging Technology and Science2009，22，2：	1
14	Activities of calpastatin, μ-calpain and mcalpain are stable during frozen storage of meat 显示文摘	KRISTENSEN L CHRISTENSEN M ERTBJERG P	2006	Meat Science2006，72，：	1
15	Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds显示文摘	CHRISTENSEN M ERTBJERG P FAILLA S	2011	Meat Science2011，87，：	1
16	Effect of prolonged heat treatment from 48 ~C to 63 qC on toughness, cooking loss and color of pork显示文摘	CHRISTENSEN L B ERTBJERG P AASLYNG M D etal	2011	Meat Science2011，，88：	1
17	Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphism and expression in relation to post-mortem calpain activity in muscle and meat quality显示文摘	Gandolfi G Pomponio L Ertbjerg P	2011	Meat Science2011，88，7：	1
18	Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure 显示文摘	Aaslyng M D Bejerholm C Ertbjerg P	2003	Food Quality and Preference2003，14，4：	1
19	Investigation on CAST,CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to postmortem calpain activity in muscle and meat quality显示文摘	Gandolfi G Pomponio L Ertbjerg P		0，，04：	1
20	An FPLC method for determination of calpains and calpastatin in porcine longissimus dorsi 显示文摘	Iversen P Ertbjerg P Larsen LM Monllao S Moiler AJ	1993	Biochimie1993，75，10：	1

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