Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
ORCID: 0000-0003-1734-5016
Så nemt er det at lave et kosttilskud - der kan sælges
01/05/2008
1 Media contribution
Press/Media: Press / Media
Spørg Scientariet: Hvorfor giver salt mere smag?
04/06/2015
1 Media contribution
Press/Media: Press / Media
Spørg Scientariet: Hvorfor brænder grød med mælk nemt på?
04/01/2016
1 Media contribution
Press/Media: Press / Media
Spørg Scientariet: Hvordan opbevarede man æg i gamle dage?
23/11/2015
1 Media contribution
Press/Media: Press / Media
ID: 4230940
Most downloads
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2819
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2028
downloads
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1045
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published