Dorte Juncher

Dorte Juncher

  1. 2000
  2. 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 journalJournal articleResearchpeer-review

ID: 137449524