Anne Dahl Lassen

Search results

• 2018

  Sustainability of diets – challenges of developing sustainable food based dietary guidelines

  Trolle, E. & Lassen, A. D., 2018, Sustain Conference 2018: Creating Technology for a Sustainable Society. Melero, C. & Mølhave, K. (eds.). Lyngby, Denmark: Technical University of Denmark, 1 p. F-1

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review

  Open Access
• 2005

  Strategies to promote healthier eating at worksites -analysis of experiences from a social shaping perspective

  Thorsen, A. V., Jørgensen, M. S., Lassen, A. D. & Mikkelsen, B. E., 2005, Global and National Perspectives.

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review

  • Healthy Eating 100%
  • Long-term Sustainability 25%
• 2001

  Stability of vitamins in meat and vegetables processed by different catering techniques

  Lassen, A. D., 2001, Levnedsmiddelkongres 2001 – kvalitet fra jord til bord.

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
• 1997

  End-point temperature and cooking loss of neck loin prepared in institutional catering

  Clausen, I., Lassen, A. D. & Mikkelsen, B. E., 1997, Congress Proceedings 43rd International Congress of Meat Science and Technology. p. 550-551

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
• 1995

  QA in catering: Results from a case study in four Danish catering facilities

  Mikkelsen, B. E., Lassen, A. D. & Jensen, K., 1995, Symposium on: Current Tasks and Results of Quality Assurance of Food Manufacturing.

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research