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Results:
1-9
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Results: 9
Authors:
Pihlsgard, P
Leufven, A
Lingnert, H
Citation: P. Pihlsgard et al., Aroma compounds in the production of liquid beet sugar, J AGR FOOD, 49(8), 2001, pp. 3875-3880
Authors:
Lennersten, M
Lingnert, H
Citation: M. Lennersten et H. Lingnert, Influence of wavelength and packaging material on lipid oxidation and colour changes in low-fat mayonnaise, LEBENSM-WIS, 33(4), 2000, pp. 253-260
Authors:
Pihlsgard, P
Larsson, M
Leufven, A
Lingnert, H
Citation: P. Pihlsgard et al., Volatile compounds in the production of liquid beet sugar, J AGR FOOD, 48(10), 2000, pp. 4844-4850
Authors:
Rutgersson, A
Toukkuri, VM
Reinikainen, P
Lingnert, H
Citation: A. Rutgersson et al., Influence of hydrothermal treatment on lipid oxidation in barley, CEREAL CHEM, 77(4), 2000, pp. 407-413
Authors:
Andersson, K
Lingnert, H
Citation: K. Andersson et H. Lingnert, Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil, J FOOD SCI, 64(2), 1999, pp. 262-266
Authors:
Undeland, I
Lingnert, H
Citation: I. Undeland et H. Lingnert, Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage, J AGR FOOD, 47(5), 1999, pp. 2075-2081
Authors:
Undeland, I
Hall, G
Lingnert, H
Citation: I. Undeland et al., Lipid oxidation in fillets of herring (Clupea harengus) during ice storage, (vol 47, pg 524, 1999), J AGR FOOD, 47(3), 1999, pp. 1294-1294
Authors:
Undeland, I
Hall, G
Lingnert, H
Citation: I. Undeland et al., Lipid oxidation in fillets of herring (Clupea harengus) during ice storage, J AGR FOOD, 47(2), 1999, pp. 524-532
Authors:
Pihlsgard, P
Larsson, M
Leufven, A
Lingnert, H
Citation: P. Pihlsgard et al., Chemical and sensory properties of liquid beet sugar, J AGR FOOD, 47(10), 1999, pp. 4346-4352
Risultati:
1-9
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