Leif Horsfelt Skibsted

Professor emeritus.

Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
- ls@food.ku.dk
- https://food.ku.dk/

ORCID: 0000-0003-1734-5016

Faculty of Science - mineral nutrition, mechanistic food chemistry, oxidation of lipids, antioxidants

ID: 4230940

2305 downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published
1980 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
896 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

Ingredient and Dairy Technology