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"KAMPP, JESPER"
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"KAMPP, JESPER"
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PROCESS
by
CHRISTIANSEN LIV SPANGNER
,
SOE JORN BORCH
,
KAMPP JESPER
Year of Publication
06.12.2010
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SALT REDUCED EMULSIFIED MEAT PRODUCTS
by
KAMPP JESPER
Year of Publication
23.04.2015
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SALT REDUCED EMULSIFIED MEAT PRODUCTS
by
KAMPP
,
JESPER
Year of Publication
11.03.2015
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SALT REDUCED EMULSIFIED MEAT PRODUCTS
by
KAMPP
,
JESPER
Year of Publication
07.11.2013
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SALT REDUCED EMULSIFIED MEAT PRODUCTS
by
KAMPP
,
JESPER
Year of Publication
07.11.2013
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SALT REDUCED EMULSIFIED MEAT PRODUCTS
by
JESPER KAMPP
Year of Publication
18.02.2015
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PROCESS
by
CHRISTIANSEN LIV SPANGNER
,
SOE JORN BORCH
,
KAMPP JESPER
Year of Publication
24.03.2016
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Método para redução da quantidade de colesterol e/ou melhoria da textura e/ou redução da perda de peso e/ou aumento da estabilidade de gordura de um produto alimentício à base de carne, bem como uso de uma lipídio aciltransferase
by
JESPER KAMPP
,
LIV SPANGER CHRISTIANSEN
,
JORN BORCH SOE
Year of Publication
18.08.2015
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Improving enzymatic treatment of a proteinaceous substrate by enzymatic removal of free thiols
by
CHRISTIANSEN LIV SPAANGNER
,
KAMPP JESPER
,
DEGN PETER EDVARD
Year of Publication
21.01.2015
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A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product
by
CHRISTIANSEN, LIV SPÅNGNER
,
KAMPP
,
JESPER
,
SØE, JØRN BORCH
Year of Publication
28.02.2014
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A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product
by
SOEE, JOERN, BORCH
,
KAMPP
,
JESPER
,
CHRISTIANSEN, LIV, SPAANGNER
Year of Publication
02.10.2013
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PROCESS FOR REDUCING CHOLESTEROL IN A MEAT PRODUCT
by
KAMPP
,
JESPER
,
SOE, JORN, BORCH
,
CHRISTIANSEN, LIV, SPANGNER
Year of Publication
28.10.2011
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PROCESS
by
SPAANGNER CHRISTIANSEN LIV
,
SOE JORN BORCH
,
KAMPP JESPER
Year of Publication
14.07.2011
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PROCESS
by
CHRISTIANSEN LIV SPANGNER
,
SOE JORN BORCH
,
KAMPP JESPER
Year of Publication
29.06.2011
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ENZYMATIC TREATMENT OF A PROTEINACEOUS SUBSTRATE BY ENZYMATIC REMOVAL OF FREE THIOLS
by
CHRISTIANSEN LIV SPAANGNER
,
KAMPP JESPER
,
DEGN PETER EDVARD
Year of Publication
26.05.2011
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A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product
by
SOEE, JOERN, BORCH
,
KAMPP
,
JESPER
,
CHRISTIANSEN, LIV, SPAANGNER
Year of Publication
23.03.2011
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IMPROVING ENZYMATIC TREATMENT OF A PROTEINACEOUS SUBSTRATE BY ENZYMATIC REMOVAL OF FREE THIOLS
by
KAMPP
,
JESPER
,
CHRISTIANSEN, LIV, SPAANGNER
,
DEGN, PETER, EDVARD
Year of Publication
15.12.2010
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MÉTODO PARA REDUÇÃO DA QUANTIDADE DE COLESTEROL E/OU MELHORIA DA TEXTURA E/OU REDUÇÃO DA PERDA DE PESO E/OU AUMENTO DA ESTABILIDADE DE GORDURA DE UM PRODUTO ALIMENTÍCIO À BASE DE CARNE, BEM COMO USO DE UMA LIPÍDIO ACILTRANSFERASE
by
JESPER KAMPP
,
LIV SPANGER CHRISTIANSEN
,
JORN BORCH SOE
Year of Publication
08.11.2016
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PROCESS
by
KAMPP
,
JESPER
,
CHRISTIANSEN, LIV, SPAANGNER
,
SOE, JOERN, BORCH
Year of Publication
10.06.2010
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PROCESS
by
SOE, JORN BORCH
,
CHRISTIANSEN, LIV SPANGNER
,
KAMPP
,
JESPER
Year of Publication
22.10.2009
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