Georg Frisch — University of Vienna

Research activity per year

2 Article

Selected Quality Parameters of Salmon and Meat when Fried with or without added fat
Elmadfa, I., Al-Saghir, S., Kanzler, S., Frisch, G., Majchrzak, D. & Wagner, K-H., 2006, In: International Journal for Vitamin and Nutrition Research. 76, 4, p. 238-246 9 p.
Publications: Contribution to journal › Article › Peer Reviewed
Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar)
Al-Saghir, S., Thurner, K., Wagner, K. H., Frisch, G., Luf, W., Razzazi-Fazeli, E. & Elmadfa, I., 11 Aug 2004, In: Journal of Agricultural and Food Chemistry. 52, 16, p. 5290-5296 7 p.
Publications: Contribution to journal › Article › Peer Reviewed

1 Talk or oral contribution

Impact of food processing on the implementation of Dietary Guidelines
Georg Frisch (Invited speaker)
28 Jun 2006
Activity: Talks and presentations › Talk or oral contribution › Other