Sommertid er grill-tid

Publication: Communication › Journal article – Annual report year: 2010

Sund og saftigt kød på grillen
Publication: Research › Journal article – Annual report year: 2012
Forskning og innovation skal forbedre både produktivitet og konkurrenceevne
Publication: Communication › Journal article – Annual report year: 2011
Kom godt i gang med de nye molekylære metoder til Salmonella og Campylobacter
Publication: Research › Journal article – Annual report year: 2011
Listeria monocytogenes, EU-lovgivning og dokumentation
Publication: Research › Journal article – Annual report year: 2011
Real-time PCR til påvisning af patogene bakterier
Publication: Communication › Newspaper article – Annual report year: 2010

Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers
Publication: Research - peer-review › Journal article – Annual report year: 2013
Determination of free and bound volatile and non-volatile nitrosamines in nitrite cured meat products
Publication: Research - peer-review › Conference abstract for conference – Annual report year: 2012
Formation of frying mutagens during home-grilling and during grilling under controlled conditions
Publication: Research - peer-review › Conference abstract for conference – Annual report year: 2012
Sund og saftigt kød på grillen
Publication: Research › Journal article – Annual report year: 2012
PAH in Barbecued Meat from Restaurants and by Home-Grilling in Denmark
Publication: Research - peer-review › Conference abstract in proceedings – Annual report year: 2012

Author: Jensen, Kirsten
Teknologisk Institut, DMRI
Author: Aaslyng, Margit Dall
Teknologisk Institut, DMRI
Author: Duedahl-Olesen, Lene
Division of Food Chemistry, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg
Email:

ID: 4529445