Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
ORCID: 0000-0003-1734-5016
Hvorfor kan man ikke sluge en skefuld kanel?
21/01/2013
1 Media contribution
Press/Media: Press / Media
Hvorfor giver salt mere smag?: Spørg scientariet
04/06/2015
1 Media contribution
Press/Media: Press / Media
Hvorfor er der en advarsel på flaskevand?: Newton
15/03/2014
1 Media contribution
Press/Media: Press / Media
Hvorfor eksploderede mit tevand i mikrobølgeovnen?
02/12/2016
1 Media contribution
Press/Media: Press / Media
Hvorfor bliver rejer røde?: Newton, brevkasse
17/06/2012
1 Media contribution
Press/Media: Press / Media
Hvorfor bliver kød brunt, når det varmes?: Newton, brevkasse
01/07/2012
1 Media contribution
Press/Media: Press / Media
ID: 4230940
Most downloads
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2813
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2028
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 -
1044
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