Dorte Juncher
Design and Consumer Behavior
Rolighedsvej 26, 1958 Frederiksberg C
1 - 1 out of 1Page size: 10
- 2000
- Published
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product
Juncher, Dorte, Vestergaard, C. S., Søltoft-Jensen, J., Weber, C. J., Bertelsen, Grete & Skibsted, Leif Horsfelt, 2000, In: Meat Science. 55, p. 483-491 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 137449524