Anders H Karlsson (A H Karlsson, Anders Karlsson)

Years Active: 2017-2023
Publications (10 Years): 5

Swedish University of Agricultural Sciences

Swedish University of Agricultural Sciences (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Swedish University of Agricultural Sciences

Sweden

Professor / Head of Department :: Dept Animal Environment and Health

University of Copenhagen Jan 01 2004

Denmark

Professor :: Department of Food Science

Aarhus Universitet Jun 01 1996 - Dec 31 2003

Denmark

Senior scients / :: Department of Food Science

Swedish University of Agricultural Sciences Jun 01 1989 - May 31 1996

Sweden

Scientist :: Department of Food Science

Education History

Swedish University of Agricultural Sciences Jun 01 1989 - May 11 1993

Sweden

PHD :: Department of Food Science

Swedish University of Agricultural Sciences Sep 01 1984 - May 31 1989

Sweden

MSC

Publications

Sabine Sampels, Maja Jonsson, Mats Sandgren, Anders H Karlsson, Katarina Arvidsson Segerkvist
Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar ( Sus scrofa ) Meat and Comparison to Pork Meat-A Case Study. Foods (Basel, Switzerland) 12 (8) (2023)
Sabine Sampels, Maja Jonsson, Mats Sandgren, Anders H Karlsson, Katarina Arvidsson Segerkvist
Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar ( Sus scrofa ) Meat and Comparison to Pork Meat-A Case Study. Foods (Basel, Switzerland) 12 (8) (2023)
Elin Stenberg, Katarina Arvidsson Segerkvist, Anders H Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes. Animals : an open access journal from MDPI 12 (20) (2022)
Elin Stenberg, Katarina Arvidsson Segerkvist, Anders H Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes. Animals : an open access journal from MDPI 11 (10) (2021)
Kathrine Holmgaard Bak, Tomas Bolumar, Anders H Karlsson, G Lindahl, Vibeke Orlien
Effect of high pressure treatment on the color of fresh and processed meats: A review. Critical reviews in food science and nutrition 59 (2) (2017)

Anders H Karlsson.css-eqlu8i{font-size:small;padding-left:4px;} (A H Karlsson, Anders Karlsson)