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| | Flavour - Studies of low volatility oxidation products of sensory significance (Site not responding. Last check: 2007-11-04) |
 | | Studies of protein oxidation in the presence of lipids are the focus in a collaboration project with Dr. Earl Stadtman at NIH (Bethesda, MD,USA). |
 | | Refsgaard, H.H.F., Brockhoff, P.B., Jensen, B. Biological variation of lipid constituents and distribution of tocopherols and astaxanthin in farmed Atlantic salmon (Salmo salar). |
 | | Jensen, B., Refsgaard, H.H.F., Olafsdóttir, G. Headspace and extraction methods for analysis of volatile and semivolatile compounds in fish; in Methods to Determine the Freshness of Fish in Research and Industry. |
| www.dfu.min.dk /product_uk/Projects/2473_uk.htm (270 words) |
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