Richard Ipsen

Richard Ipsen

Professor

  • Dairy, Meat and Plant Product Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Fax: +45 35 33 31 90
  • Ingredient and Dairy Technology

    Levnedsmiddelbygning, Building: 74-5-R577

    1958 Frederiksberg C

    Phone: +45 35 33 32 25Mobile: +45 61 71 75 83Fax: +45 35 33 31 90

Most downloads

  1. 997 downloads
    Published
  2. 687 downloads
    Published

    Cheese powder without emulsifying salt - processing parameters and stability

    Research output: Contribution to conferencePosterResearch

  3. 607 downloads
    Published

    Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

    Research output: Contribution to conferencePosterResearch

  4. 540 downloads
    Published

    Redesigning cheese powder for omission of emulsifying salts

    Research output: Contribution to conferencePosterResearch

  5. 526 downloads
    Published

    Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

    Research output: Contribution to conferenceConference abstract for conferenceResearch

ID: 4231815