Marianne Nissen Lund
Professor
ORCID: 0000-0001-8708-2210
1 - 1 ud af 1Pr. side: 10
- 2006
- Udgivet
Light-induced deterioration of reduced-fat cream cheese: relative importance of protein and lipid oxidation
Andersen, L. T., Lund, Marianne N., Glyager, R., Jensen, S. B., Mortensen, G. & Skibsted, Leif Horsfelt, 2006, I: Milchwissenschaft. 16, 2, s. 162-165 4 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4223072
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Protein oxidation in meat during chill storage
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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3079
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Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Publikation: Konferencebidrag › Poster › Forskning
Udgivet -
2949
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet