Marianne Nissen Lund
Marianne Nissen Lund

Professor

  1. 2005
  2. Importance of pre-treatment of pork for stability during frozen storage

    Lund, Marianne N. (Speaker)
    9 Mar 200510 Mar 2005

    Activity: Talk or presentation typesLecture and oral contribution

  3. 2008
  4. Postharvest processes that influence myofibrillar protein degradation and meat quality

    Lund, Marianne N. (Speaker)
    7 Jul 200811 Jul 2008

    Activity: Talk or presentation typesLecture and oral contribution

  5. 2009
  6. Protein oxidation in meat during chill storage in high-oxygen atmosphere

    Lund, Marianne N. (Speaker)
    16 Aug 200921 Aug 2009

    Activity: Talk or presentation typesLecture and oral contribution

  7. 2010
  8. Animal: An International Journal of Animal Bioscience (Journal)

    Lund, Marianne N. (Editor)
    1 Jan 2010

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  9. Meat Science (Journal)

    Lund, Marianne N. (Editor)
    1 Jan 2010

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  10. Meat Science (Journal)

    Lund, Marianne N. (Editor)
    1 Jan 2010

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  11. Meat Science (Journal)

    Lund, Marianne N. (Editor)
    1 Jan 2010

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  12. Meat Science (Journal)

    Lund, Marianne N. (Editor)
    1 Jan 2010

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  13. Meat Science (Journal)

    Lund, Marianne N. (Editor)
    1 Jan 2010

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  14. Improvement of the oxidative stability of beer: The importance of yeast and thiol-containing proteins

    Lund, Marianne N. (Lecturer)
    4 Feb 2010

    Activity: Talk or presentation typesLecture and oral contribution

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