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  1. 1
    Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef

    Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef von Ertberg, P, Mielche, M.M, Larsen, L.M, Moller, A.J


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  2. 2
    Effect of different temperature control methods on heating time and certain quality parameters of oven-roasted beef

    Effect of different temperature control methods on heating time and certain quality parameters of oven-roasted beef von Mielche, M.M. (The Royal Veterinary and Agricultural University, Frederiksberg C, Denmark)


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