Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Member of:

    ORCID: 0000-0003-1734-5016
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    1. Lecture and oral contribution

    2. Køkkenkemi: Molekylær Gastronomi - I den gode smags tjeneste

      Skibsted, Leif Horsfelt (Lecturer)

      24 Sep 2008

      Activity: Talk or presentation types › Lecture and oral contribution

    3. Lipid oxidation in milk products. Early events and shelf-life predictions.

      Skibsted, Leif Horsfelt (Lecturer)

      12 Dec 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    4. Lipid oxidation in milk products. Early events and shelf-life predictions.

      Skibsted, Leif Horsfelt (Lecturer)

      24 Nov 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    5. Lipid oxidation in milk products. Early events and shelf-life predictions.

      Skibsted, Leif Horsfelt (Lecturer)

      3 Oct 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    6. Lipidkemi - ikke ét fedt

      Skibsted, Leif Horsfelt (Lecturer)

      29 Mar 2007

      Activity: Talk or presentation types › Lecture and oral contribution

    7. Lysinducerede kemiske processer i fødevarer

      Skibsted, Leif Horsfelt (Lecturer)

      4 Mar 2010

      Activity: Talk or presentation types › Lecture and oral contribution

    8. Mad og kemi

      Skibsted, Leif Horsfelt (Lecturer)

      29 Jul 2010

      Activity: Talk or presentation types › Lecture and oral contribution

    9. Mad og molekyler

      Skibsted, Leif Horsfelt (Lecturer)

      6 Jun 2007

      Activity: Talk or presentation types › Lecture and oral contribution

    10. Mad og molekyler

      Skibsted, Leif Horsfelt (Lecturer)

      3 Dec 2007

      Activity: Talk or presentation types › Lecture and oral contribution

    11. Meat color in relation to lipid and protein oxidation

      Skibsted, Leif Horsfelt (Lecturer)

      30 Mar 2016

      Activity: Talk or presentation types › Lecture and oral contribution

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