Výsledky vyhledávání - "Skibsted, LeifH."

Akademický článek

Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef.

Autor: Mortensen, LouiseMørch, Frøst, MichaelBom, Skibsted, LeifH., Risbo, Jens

Publikováno v: Journal of Culinary Science & Technology; Jan-Mar2012, Vol. 10 Issue 1, p75-90, 16p

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Periodical

Antioxidant effect of dittany ( Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary ( Rosmarinus officinalis)

Autor: Racanicci, AlineM.C., Danielsen, Bente, Menten, JoséFernandoM., Regitano-d’Arce, MarisaA.B., Skibsted, LeifH.

Publikováno v: European Food Research and Technology; 20040501, Vol. 218 Issue: 6 p521-524, 4p

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Periodical

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

Autor: Adamsen, ChristinaE., Møller, JensK.S., Hismani, Ramadan, Skibsted, LeifH.

Publikováno v: European Food Research and Technology; 20040401, Vol. 218 Issue: 5 p403-409, 7p

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