Landbrug og biologi
advanced glycation end products
15%
cooking
53%
emulsions
20%
fish oils
19%
freezing
20%
frozen storage
15%
ham
33%
Iberian (swine breed)
32%
ingredients
20%
lambs
29%
lipid peroxidation
15%
loins
54%
meat
24%
meat products
15%
microencapsulation
15%
pork
44%
sensory properties
20%
sous vide
64%
supercooling
26%
temperature
26%
texture
15%
volatile compounds
28%
Medicin og biovidenskab
Color
18%
Cooking
83%
Emulsions
23%
Fatty Acids
17%
Fish Oils
22%
Freezing
29%
Hot Temperature
18%
Lipids
27%
Maillard Reaction
16%
Meat
31%
Meat Products
15%
Pork Meat
100%
Swine
24%
Temperature
45%
Kemiske forbindelser
Gas Chromatography Mass Spectrometry (GCMS)
17%
Lipid
22%
Microcapsule
18%
Volatile Agent
17%
