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Per Ertbjerg

Per Ertbjerg

University of Helsinki - Helsinki / Finland
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1657605
Helsingin yliopisto
person_outline Per Ertbjerg's MOST POPULAR ARTICLES
1-) Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure Food quality and preference 14 (4), 277-288, 2003
2-) Live weight, body size and carcass characteristics of young bulls of fifteen European breeds Livestock Science 114 (1), 19-30, 2008
3-) Muscle structure, sarcomere length and influences on meat quality: A review Meat science 132, 139-152, 2017
4-) Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms Meat Science 143, 104-113, 2018
5-) Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds Meat Science 87 (1), 61-65, 2011