Lene Jespersen
Professor
Food Microbiology, Gut Health, and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, Building: 85-4-A435
Member of:
ORCID: 0000-0002-2555-5948
1 - 2 out of 2Page size: 100
- 2005
- Published
African fermented foods: role of yeasts
Jespersen, Lene, 2005, Food fermentation. The Nederlands: Wageningen Academic Publishers, p. 45-52 8 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
- Published
Fermented food and starter cultures
Josephsen, J. & Jespersen, Lene, 2005, Handbook of food science, technology and engineering. Vol. 4. p. 1-20 20 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education
ID: 4234903
Most downloads
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3756
downloads
Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
3328
downloads
The language of cheese-ripening cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
2221
downloads
Attachment behaviour of pathogenic bacteria on food and food contact surfaces in container transport
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Published