Dorte Juncher

Dorte Juncher

Research academic officer


  1. 1998
  2. Published

    Oxidative and sensory changes during bulk and retail storage of hot-filled turkey casserole. / Juncher, Dorte; Hansen, Tina Beck; Eriksen, H.; Skovgaard, Ib Michael; Knöchel, Susanne; Bertelsen, Grete.

    In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Vol. 206, 1998, p. 378-381.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 1996
  4. Published

    Meat colour of Danish landrace pigs anno 1973 and 1995. II. colour stability of pork chops during chill storage. / Juncher, D.; Andersen, H.; Skibsted, L. H.; Erichsen, L.; Bertelsen, G.

    Ikke angivet. MATFORSK, 1996.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  5. Published

    Oxidative stability and sensory quality of sous vide cooked products. / Bertelsen, G.; Juncher, D.

    1996. Paper presented at 2. European Symposium on Sous Vide, 1996, Leuven proceedings, .

    Research output: Contribution to conferencePaperResearch

  6. 1995
  7. Published

    Storage characteristics of sous vide cooked roast beef. / Hansen, Tina B.; Knøchel, Susanne; Juncher, Dorte; Bertelsen, Grete.

    In: International Journal of Food Science and Technology, Vol. 30, 1995, p. 365-378.

    Research output: Contribution to journalJournal articleResearchpeer-review

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