Dorte Juncher
Design and Consumer Behavior
Rolighedsvej 26, 1958 Frederiksberg C
11 - 12 out of 12Page size: 10
- 1996
- 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
- 1995
- Published
Storage characteristics of sous vide cooked roast beef
Hansen, T. B., Knoechel, Susanne, Juncher, Dorte & Bertelsen, Grete, 1995, In: International Journal of Food Science and Technology. 30, p. 365-378 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 137449524