Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
IMFK - Foredrag for Gymnasielærere
Skibsted, Leif Horsfelt (Lecturer)
26 Oct 2006Activity: Talk or presentation types › Lecture and oral contribution
ICoFF International Conference on Food Factors
Skibsted, Leif Horsfelt (Speaker)
21 Nov 2011 → 24 Nov 2011Activity: Participating in an event - types › Organisation of and participation in conference
ICOMST 2009, 55. International Congress of Meat Science and Technology
Skibsted, Leif Horsfelt (Participant)
16 Aug 2009 → 21 Aug 2009Activity: Participating in an event - types › Organisation of and participation in conference
Hvordan påvirker lys ostens kvalitet
Skibsted, Leif Horsfelt (Lecturer)
17 Mar 2011Activity: Talk or presentation types › Lecture and oral contribution
Hvad er antioxidanter og hvordan virker de
Skibsted, Leif Horsfelt (Lecturer)
10 Jun 2010Activity: Talk or presentation types › Lecture and oral contribution
Fødevareudvikling i 50 år
Skibsted, Leif Horsfelt (Lecturer)
13 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
Fødevareforskningens historie
Skibsted, Leif Horsfelt (Lecturer)
5 Jun 2021Activity: Talk or presentation types › Lecture and oral contribution
Fremtidens fødevarer
Skibsted, Leif Horsfelt (Lecturer)
28 Apr 2016Activity: Talk or presentation types › Lecture and oral contribution
Forskningsbaseret fødevareproduktion i Danmark
Skibsted, Leif Horsfelt (Lecturer)
9 May 2008Activity: Talk or presentation types › Lecture and oral contribution
Food, pharma and fitness - in East and West
Skibsted, Leif Horsfelt (Speaker)
22 May 2012Activity: Participating in an event - types › Participation in workshop, seminar, course
ID: 4230940
Most downloads
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2835
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2030
downloads
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1045
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published