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	1.	Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time. [electronic resource] by Olesen, Pelle Thonning Meyer, Anne Strunge Stahnke, Louise Heller Producer: 20121002 In: Meat science vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	In situ prebiotics: enzymatic release of galacto-rhamnogalacturonan from potato pulp in vivo in the gastrointestinal tract of the weaning piglet. [electronic resource] by Strube, Mikael Lenz Jensen, Tim Kåre Meyer, Anne Strunge Boye, Mette Producer: 20151017 In: AMB Express vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	In situ prebiotics for weaning piglets: in vitro production and fermentation of potato galacto-rhamnogalacturonan. [electronic resource] by Strube, Mikael Lenz Ravn, Helle Christine Ingerslev, Hans-Christian Meyer, Anne Strunge Boye, Mette Producer: 20151027 In: Applied and environmental microbiology vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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