Dorte Juncher
Design and Consumer Behavior
Rolighedsvej 26, 1958 Frederiksberg C
11 - 12 out of 12Page size: 10
- Published
Oxidative stability and sensory quality of sous vide cooked products
Bertelsen, Grete & Juncher, Dorte, 1996. 12 p.Research output: Contribution to conference › Paper › Research
- Published
Oxidation, shelf-life and stability of meat and meat products
Bertelsen, B., Jakobsen, M., Juncher, Dorte, Møller, J., Kröger-Ohlsen, M., Weber, C. & Skibsted, Leif Horsfelt, 2000. 9 p.Research output: Contribution to conference › Paper › Research
ID: 137449524