Lise Nersting | IUFoST | Galoá Proceedings

Danish Meat Research Institute

Lise Nersting

Is this your profile? Do login to access your certificates

Antioxidative activity of Green Tea or Rosemary extracts against protein oxidation in the production of pork sausages
Food Chemistry

[email protected] ; Leif Skibsted ¹ ; Lise Nersting ² ; Mari Ann Tørngren ; Sisse Jongberg ³

¹ University of Copenhagen, Department of Food Science ;

² Danish Meat Research Institute ;

³ Department of Food Science, University of Copenhagen

-
42197
New ham product with seaweed
Food and Nutrition

Lise Nersting ¹ ; Kirsten Jensen

¹ Danish Meat Research Institute

-
42008

Co-authors (5)