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	1.	Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment. [electronic resource] by Grossi, Alberto Søltoft-Jensen, Jakob Knudsen, Jes Christian Christensen, Mette Orlien, Vibeke Producer: 20130129 In: Meat science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages. [electronic resource] by Grossi, Alberto Søltoft-Jensen, Jakob Knudsen, Jes Christian Christensen, Mette Orlien, Vibeke Producer: 20110926 In: Meat science vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre. [electronic resource] by Møller, Sandie M Grossi, Alberto Christensen, Mette Orlien, Vibeke Søltoft-Jensen, Jakob Straadt, Ida K Thybo, Anette K Bertram, Hanne C Producer: 20110425 In: Meat science vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP. [electronic resource] by Raimondi, Stefano Luciani, Rosaria Sirangelo, Tiziana Maria Amaretti, Alberto Leonardi, Alan Ulrici, Alessandro Foca, Giorgia D'Auria, Giuseppe Moya, Andrés Zuliani, Véronique Seibert, Tim Martin Søltoft-Jensen, Jakob Rossi, Maddalena Producer: 20190215 In: International journal of food microbiology vol. 289 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)