Dorte Juncher
Design and Consumer Behavior
Rolighedsvej 26, 1958 Frederiksberg C
11 - 14 out of 14Page size: 10
- 1998
- Published
Oxidative and sensory changes during bulk and retail storage of hot-filled turkey casserole
Juncher, Dorte, Hansen, Tina, Eriksen, H., Skovgaard, I. M., Knoechel, Susanne & Bertelsen, Grete, 1998, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 206, p. 378-381 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Meat colour of Danish landrace pigs anno 1973 and 1995. II. colour stability of pork chops during chill storage
Juncher, Dorte, Andersen, H., Skibsted, Leif Horsfelt, Erichsen, L. & Bertelsen, Grete, 1996, Ikke angivet. MATFORSK, 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › 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