Jens Risbo
Associate Professor
1 - 3 out of 3Page size: 10
- 2006
- Published
Quality changes in semi-hard cheese packaged in a poly(latic acid) material
Holm, V. K., Mortensen, G. & Risbo, Jens, 2006, In: Food Chemistry. 97, p. 401-410 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix
Orlien, Vibeke, Risbo, Jens, Rantanen, H. & Skibsted, Leif Horsfelt, 2006, In: Food Chemistry. 94, 1, p. 37-46 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Lactose crystallization in whole milk powder: effect of added sucrose
Thomsen, M. K., Reimer, S., Risbo, Jens & Skibsted, Leif Horsfelt, 2006, In: Milchwissenschaft. 61, 4, p. 430-433 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4233848
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1548
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Influence of osmoprotectants on survival of Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Poster › Research
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1049
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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 -
681
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The influence of osmoprotectants on survival of selected Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Conference abstract for conference › Research
Published