Lene Meinert

Clostridium butyricum and carbohydrate active enzymes contribute to the reduced fat deposition in pigs

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Meat flavour in pork and beef – From animal to meal

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature