Leif Horsfelt Skibsted
Professor emeritus
ORCID: 0000-0003-1734-5016
Flest downloads
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2958 downloadsUdgivet
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
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2047 downloadsUdgivet
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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1091 downloadsUdgivet
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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879 downloadsUdgivet
Antioxidative mechanisms against protein oxidation in Bologna type sausages added Green Tea or Rosemary
Publikation: Konferencebidrag › Poster › Forskning
ID: 4230940
Flest downloads
-
2958
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet -
2047
downloads
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
1091
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet