Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Jette Nielsen"'
Publikováno v:
Journal of food protection. 61(9)
The effect of two months of frozen storage at -20 degrees C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2 degrees C was studied. Thawed MAP cod fillets were compared with fresh c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::088090c0ad879dbf2e762ae6ff9a1799
https://pubmed.ncbi.nlm.nih.gov/31242541
https://pubmed.ncbi.nlm.nih.gov/31242541
Publikováno v:
Archives of osteoporosis. 14(1)
Opportunities to evaluate, treat, and prevent future osteoporotic fractures are often being overlooked, especially in patients with a prior osteoporotic fracture. We find that an intensive outreach osteoporosis investigation strategy can help increas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15393d0f5c2c43d123bc0d336f527c02
https://pubmed.ncbi.nlm.nih.gov/31214797
https://pubmed.ncbi.nlm.nih.gov/31214797
Publikováno v:
Handbook of Meat, Poultry and Seafood Quality
Technical University of Denmark Orbit
Goncalves, A A, Nielsen, J & Jessen, F 2012, Quality of frozen fish . in Handbook of meat, poultry & seafood quality . 2 edn, Wiley-Blackwell, pp. 479-509 .
Technical University of Denmark Orbit
Goncalves, A A, Nielsen, J & Jessen, F 2012, Quality of frozen fish . in Handbook of meat, poultry & seafood quality . 2 edn, Wiley-Blackwell, pp. 479-509 .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8a85b2209134642373715f8a6cb76c7
https://doi.org/10.1002/9781118352434.ch31
https://doi.org/10.1002/9781118352434.ch31
Publikováno v:
Journal of Aquatic Food Product Technology. 19:214-226
Mathematical models for simulating and optimizing aspects of supply chains such as distribution, planning, and optimal handling of raw materials are widely used. However, modeling based on a holistic chain view including several or all supply chain a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d93938f295b7031058b7be941bf940d1
https://doi.org/10.1080/10498850.2010.508964
https://doi.org/10.1080/10498850.2010.508964
Publikováno v:
Journal of the Science of Food and Agriculture. 90:376-384
BACKGROUND: ‘Meal elements’ are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0e4248e2d7b5690efb7806c91c6f72e
https://doi.org/10.1002/jsfa.3823
https://doi.org/10.1002/jsfa.3823
Autor:
Jette Nielsen
Publikováno v:
Klinisk Sygepleje. 22:40-47
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95f619371615ded3dab400bbcd927900
https://doi.org/10.18261/issn1903-2285-2008-03-06
https://doi.org/10.18261/issn1903-2285-2008-03-06
Autor:
Jette Nielsen, Susanne Winther Olsen
Publikováno v:
Olsen, S W & Nielsen, J 2007, ' A study into postoperative urine retention in the recovery ward ', British Journal of Anaesthetic & Recovery Nursing, vol. 8, no. 4, pp. 91-95 .
On the basis of hypothesis from our own practice, a study dealing with postoperative urine retention (PUR) in patients in the recovery ward was completed during 2006 in Odense University Hospital.Three hundred and seven patients took part in the stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99527cb7f42febde81ea25b97909aa7d
https://doi.org/10.1017/s1742645607000320
https://doi.org/10.1017/s1742645607000320
Publikováno v:
Journal of the Science of Food and Agriculture. 87:2684-2691
BACKGROUND: During recent years, increases in liquid loss and soft texture in cold smoked salmon have been reported, possibly due to increased lipid content and a change in muscle structure. These problems can lead to downgrading of the product. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f44b66f5bfee2f5a4d6d4836a35e0cf
https://doi.org/10.1002/jsfa.3031
https://doi.org/10.1002/jsfa.3031
Publikováno v:
Journal of Sensory Studies. 21:415-427
The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc9552ef5e12272cf2ce1cdda993c1b1
https://doi.org/10.1111/j.1745-459x.2006.00073.x
https://doi.org/10.1111/j.1745-459x.2006.00073.x