Dorte Juncher

Dorte Juncher

Research academic officer


  1. Published

    Oxidative stability and sensory quality of sous vide cooked products

    Bertelsen, Grete & Juncher, Dorte, 1996. 12 p.

    Research output: Contribution to conferencePaperResearch

  2. 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 conferencePaperResearch

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