Jørgen Leisner

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2006

Assessment of the usability of chemical indicators associated with growth of lactic acid bacteria in a processed meat product
Leisner, J. J., Laursen, B. G. & Byrne, D. V., 2006, Ikke angivet. Troy, D., Pearce, R., Byrne, B. & Kerry, J. (eds.). Teagasc, p. 355-356 2 p.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Biogenic amines as a quality index for lightly preserved meat products: acronym (biamindex)
Byrne, D. V. & Leisner, J. J., 2006, Ikke angivet. Troy, D., Pearce, R., Byrne, B. & Kerry, J. (eds.). Teagasc, p. 563-564 2 p.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
1997

Characterizationof the prevailing flora of Carnobacterium spp. growing on CO2 modified atmosphere packaged rainbow trout (Salmo gairdner) fillets
LeBlanc, E. L., Stiles, M. E., McMullen, L. M. & Leisner, J. J., 1997, Development in food science. Luten, J. B., Børresen, T. & Oehlenschläger, J. (eds.). 38 ed. Elsevier, p. 445-454 10 p.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

Research output