Leif Horsfelt Skibsted
Professor emeritus
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0003-1734-5016
Most downloads
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2517 downloadsPublished
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
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1996 downloadsPublished
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Research output: Contribution to journal › Journal article › peer-review
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944 downloadsPublished
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › peer-review
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863 downloadsPublished
Antioxidative mechanisms against protein oxidation in Bologna type sausages added Green Tea or Rosemary
Research output: Contribution to conference › Poster › Research
ID: 4230940
Most downloads
-
2517
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
1996
downloads
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Research output: Contribution to journal › Journal article › peer-review
Published -
944
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › peer-review
Published