Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Lecture and oral contribution
IMFK - Foredrag for Gymnasielærere
Skibsted, Leif Horsfelt (Lecturer)
26 Oct 2006Activity: Talk or presentation types › Lecture and oral contribution
India as the Food Market of Tomorrow
Skibsted, Leif Horsfelt (Lecturer)
30 Nov 2009Activity: Talk or presentation types › Lecture and oral contribution
International Workshop on Integrated Approaches to Food, Diet and Health: Indian and European perspectives
Skibsted, Leif Horsfelt (Speaker)
9 Feb 2011 → 10 Feb 2011Activity: Talk or presentation types › Lecture and oral contribution
Iron in Parma ham. Protein and lipid oxidation
Skibsted, Leif Horsfelt (Lecturer)
4 Apr 2013 → 11 Apr 2013Activity: Talk or presentation types › Lecture and oral contribution
Iron in Parma ham: Protein and lipid oxidation
Skibsted, Leif Horsfelt (Lecturer)
7 Apr 2013Activity: Talk or presentation types › Lecture and oral contribution
KU LIFE's 150års jubilæums arrangement for mejeriforeningen
Skibsted, Leif Horsfelt (Lecturer)
29 May 2008Activity: Talk or presentation types › Lecture and oral contribution
Kalcium i mælk - proteinbindingers fysisk-kemiske og teknologiske betydning
Skibsted, Leif Horsfelt (Lecturer)
17 Mar 2011Activity: Talk or presentation types › Lecture and oral contribution
Kemiske hævemidler– salte, gasser og sprødhed
Skibsted, Leif Horsfelt (Lecturer)
7 May 2023Activity: Talk or presentation types › Lecture and oral contribution
Kød i måltidet - nu og fremtiden
Skibsted, Leif Horsfelt (Lecturer)
7 Jan 2011Activity: Talk or presentation types › Lecture and oral contribution
Kød i måltidet - nu og fremtiden
Skibsted, Leif Horsfelt (Lecturer)
6 Jan 2011Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
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2871
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2033
downloads
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1048
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published