Uddannelse og forskning på kødområdet

Artikler:

Berhe, D.T.; Engelsen, S.B.; Hviid, M.S.; Lametsch, R. (2014) Food Res. Int. 66, s. 123-31

                       Raman spectroscopic study on effect of the cooking temperature
                       and time on meat proteins

Berhe, D.T.; Lawaetz, A.J.; Engelsen, S.;Hviid, M.S (2015) Food Control 52, s. 119-125

                       Accurate determination of endpoint temperature of cooked meat after storage by
                       Raman spectroscopy and chemometrics