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

Status	Finished
Effective start/end date	15/11/2014 → 30/09/2018

Funding

Samfinansieret - Andet

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
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