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J. Wismer‐Pedersen

Observed names: J. WISMER-PEDERSEN, J. WISMER‐PEDERSEN, J. Wismer-Pedersen
OpenAlex ID: A5082225091
Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
1962 · J. R. BENDALL, J. WISMER‐PEDERSEN · Journal of Food Science · 346
Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue a
1961 · E. J. BRISKEY, J. WISMER‐PEDERSEN · Journal of Food Science · 176
QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM
1959 · J. WISMER‐PEDERSEN · Journal of Food Science · 163
Myofibril Fragmentation in Bovine Longissimus Dorsi as an Index of Tenderness
1973 · A. J. MØLLER, T. VESTERGAARD, et al. · Journal of Food Science · 74
Rate of Anaerobic Glycolysis versus Structure in Pork Muscle
1961 · J. WISMER-PEDERSEN, E. J. BRISKEY · Nature · 66
Use of haemoglobin in foods—A review
1988 · J. Wismer-Pedersen · Meat Science · 61
Post‐Mortem Changes in the Muscles of Landrace Pigs a
1963 · J. R. BENDALL, O. HALLUND, et al. · Journal of Food Science · 38
Post‐Mortem Changes in Muscle II. Chemical and Physical Changes in Pork
1966 · C. E. BODWELL, A. M. PEARSON, et al. · Journal of Food Science · 25
Genetics of sex odour in boars
1974 · Per Jonsson, J. Wismer-Pedersen · Livestock Production Science · 20
Relationship of Plasma 17-Hydroxycorticosteroid Levels to some Physical and Biochemical Properties of Porcine Muscle
1967 · D. G. Topel, R. A. Merkel, et al. · Journal of Animal Science · 20
Effect of Cure on Pork With Watery Structijre. I, Binding of Salt and Water to the Meat
1960 · J. WISMER‐PEDERSEN · Journal of Food Science · 12
Some Observations on the Quality of Cured Bacon in Relation to Ante-Mortem Treatment
1959 · J. Wismer-Pedersen · Acta Agriculturae Scandinavica · 12
Boars as meat producers.
1968 · J. Wismer‐Pedersen · World Review of Animal Production · 11
Biochemistry of Pork Muscle Structure. II. Preliminary Observations of Biopsy Samples versus Ultimate Muscle Structure a
1961 · E. J. BRISKEY, J. WISMER‐PEDERSEN · Journal of Food Science · 11
Effect of Cure on Pork Witj‐j Watery Structure. Ii. Effect on Quality of Canned Hams
1960 · J. WISMER‐PEDERSEN · Journal of Food Science · 7
Some Observations on the Quality of Cured Bacon in Relation to Ante-Mortem Treatment
1959 · J. Wismer-Pedersen · Acta Agriculturae Scandinavica · 7
Use of Carbazole to Determine 5′‐Ribonucleotides in Meats
1966 · J. WISMER‐PEDERSEN · Journal of Food Science · 5
Effect of EDTA and pH on Properties of Freeze‐dried Pork Muscle I. Effect of pH and Magnesium and Calcium Ions on Freeze‐dried Myofibrils
1965 · J. WISMER‐PEDERSEN · Journal of Food Science · 4
Effect of EDTA and pH on Properties of Freeze‐dried Pork Muscle II. Effect of Injection of EDTA and NaOH Before Drying
1965 · J. WISMER‐PEDERSEN · Journal of Food Science · 3
Meat Quality—An Introduction to the Subject
1978 · J. Wismer-Pedersen · Acta Agriculturae Scandinavica · 2
The occurrence of sex odour in Danish Landrace boars.
1969 · J. Wismer‐Pedersen, Per R. Jonsson, et al. · 2
Relationship between Fibre Toughness and Fibrillar Water Binding Capacity in Raw Pork
1963 · Ellef Vold, J. Wismer-Pedersen · Acta Agriculturae Scandinavica · 2
Ascaris suum infection in pig livers. Significance of collagen content and consistency after heat treatment.
1990 · J. Wismer‐Pedersen, Å. Möller, et al. · Dansk Veterinærtidsskrift · 1
Progeny testing for beef production. II.
1969 · Eva Møller Nielsen, Axel E. Nielsen, et al. · 1
Effect of post‐mortem changes on meat quality
1966 · J. Wismer‐Pedersen · Journal of Animal Breeding and Genetics · 1
Works count: 29
Citation count: 1,071
H-index: 12
I10-index: 14
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