Dorte Juncher

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Oxidative stability of chilled pork chops following long term freeze storage
Hansen, E., Juncher, Dorte, Henckel, P., Karlsson, A., Bertelsen, Grete & Skibsted, Leif Horsfelt, 2004, In: Meat Science. 68, 3, p. 479-484 6 p.
Research output: Contribution to journal › Journal article › Research › peer-review
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
Biopack - green plastics for cheese
Bertelsen, Grete, Juncher, Dorte & Haugaard, V., 2003, In: New Food. 2003, p. 75-77 3 p.
Research output: Contribution to journal › Journal article › Communication
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

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