High-pressure effects on oxidation of nitrosylmyoglobin
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
High-pressure effects on oxidation of nitrosylmyoglobin. / Bruun-Jensen, L.; Skibsted, L. H.
In: Meat Science, Vol. 44, No. 3, 1996, p. 145-149.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Bruun-Jensen, L & Skibsted, LH 1996, 'High-pressure effects on oxidation of nitrosylmyoglobin', Meat Science, vol. 44, no. 3, pp. 145-149.
APA
Bruun-Jensen, L., & Skibsted, L. H. (1996). High-pressure effects on oxidation of nitrosylmyoglobin. Meat Science, 44(3), 145-149.
Vancouver
Bruun-Jensen L, Skibsted LH. High-pressure effects on oxidation of nitrosylmyoglobin. Meat Science. 1996;44(3):145-149.
Author
Bibtex
@article{c6e1a7a0a1b611ddb6ae000ea68e967b,
title = "High-pressure effects on oxidation of nitrosylmyoglobin",
author = "L. Bruun-Jensen and Skibsted, {L. H.}",
year = "1996",
language = "English",
volume = "44",
pages = "145--149",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - High-pressure effects on oxidation of nitrosylmyoglobin
AU - Bruun-Jensen, L.
AU - Skibsted, L. H.
PY - 1996
Y1 - 1996
M3 - Journal article
VL - 44
SP - 145
EP - 149
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
ID: 7709680