Ingredient and Dairy Technology

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  1. 2017
  2. Udgivet

    Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat

    Zawadzki, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  3. 2016
  4. Udgivet

    Interactions between milk protein ingredients and other milk components during processing

    Liu, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  5. Udgivet

    The Chemical Background for Sensory Quality: Aroma Analysis and Chemometrics as a Tool in Food Quality Control

    Zhang, S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 173 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  6. Udgivet

    Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread

    Mohd Noor, N. Q. I. B., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 139 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  7. 2014
  8. Udgivet

    High Quality Rapeseed Products as Feed for Sensitive Monogastrics

    Frandsen, H. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

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