Hasil Pencarian - Grethe Hyldig

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  1. 1
    Oxidative Stability of Side-Streams from Cod Filleting—Effect of Antioxidant Dipping and Low-Temperature Storage

    Oxidative Stability of Side-Streams from Cod Filleting—Effect of Antioxidant Dipping and Low-Temperature Storage oleh Ann-Dorit Moltke Sørensen, Haizhou Wu, Grethe Hyldig, Niels Bøknæs, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen

    Diterbitkan 2023-11-01
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  2. 2
    Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D<sub>3</sub>

    Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D<sub>3</sub> oleh Petra Ložnjak Švarc, Marzia Rahimi, Jesper Tønnesen, Dennis Dan Corell, Paul Michael Petersen, Grethe Hyldig, Jette Jakobsen

    Diterbitkan 2022-03-01
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  3. 3
    Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

    Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure oleh Andy Horsewell, Louise Helene Søgaard Jensen, Grethe Hyldig, Ulf Andersen, Ditte Green-Petersen, Nina Skall Nielsen, Anna Frisenfeldt Horn, Charlotte Jacobsen

    Diterbitkan 2012-11-01
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  4. 4
    Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

    Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream oleh Betül Yesiltas, Pedro J. García-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen

    Diterbitkan 2023-08-01
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