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Identification and quantification of antimicrobial and antioxidant peptides formed during processing of nitrite cured cooked pork products (IQ-Pork)
Pedersen, Sabrine Tauber
(PhD Student)
Jessen, Flemming
(Main Supervisor)
Baron, Caroline P.
(Supervisor)
Duedahl-Olesen, Lene
(Supervisor)
Koch, Anette Granly
(Supervisor)
Granby, Kit
(Examiner)
Carrascal, Jorge Ruiz
(Examiner)
Karlsson, Anders H.
(Examiner)
National Food Institute
Overview
Research output
(1)
Project Details
Status
Finished
Effective start/end date
15/11/2014
→
30/09/2018
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Research output
Research output per year
2018
2018
1
Ph.D. thesis
Research output per year
Research output per year
Nitrite-cured cooked pork products – Characterisation of antioxidative and antimicrobial activities
Pedersen, S. T.,
2018
, Kgs. Lyngby, Denmark:
Technical University of Denmark
.
100 p.
Research output
:
Book/Report
›
Ph.D. thesis
Open Access
File
Nitrites
Meats
Curing
Chelation
Antioxidants
165
Downloads (Pure)