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Author:Jacobsen, T.

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3 matching references were found.

Jacobsen, T.; Hinrichsen, L., Bioformation of flavour by Penicillium candidum, Penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract, Food Chem., 1997, 60, 3, 409-416, https://doi.org/10.1016/S0308-8146(96)00361-5 . [all data]

Claudi-Magnussen, C.; Jacobsen, T.; Bejerholm, C.; Susanne Stoler og Haugen, J.E.; Agerhem, H.; Martens, M.; Bryhni, E.A.; Karlsson, A., ICoMST2002, Pork flavour: correlation between sensory profile and volatile flavour components of cooked pork, 2002, retrieved from http://www.danskeslagterier.dk/smcms/SFforside/VidencenterSF/PublikationerSF/publikationer2.... [all data]

Budde, B.B.; Hornbæk, T.; Jacobsen, T.; Barkholt, V.; Koch, A.G., Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments, Int. J. Food Microbiol., 2003, 83, 2, 171-184, https://doi.org/10.1016/S0168-1605(02)00364-1 . [all data]