Oxidative stability of brine during the production of salted herrings
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Standard
Oxidative stability of brine during the production of salted herrings. / Kurtmann, Lone; Andersen, Eva; Baron, Caroline; Andersen, Mogens Larsen.
Abstracts. Levnedsmiddelcentret, 2005. p. 88.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Harvard
Kurtmann, L, Andersen, E, Baron, C & Andersen, ML 2005, Oxidative stability of brine during the production of salted herrings. in Abstracts. Levnedsmiddelcentret, pp. 88, LMC Congress 2005, Lyngby, Denmark, 09/03/2005.
APA
Kurtmann, L., Andersen, E., Baron, C., & Andersen, M. L. (2005). Oxidative stability of brine during the production of salted herrings. In Abstracts (pp. 88). Levnedsmiddelcentret.
Vancouver
Kurtmann L, Andersen E, Baron C, Andersen ML. Oxidative stability of brine during the production of salted herrings. In Abstracts. Levnedsmiddelcentret. 2005. p. 88
Author
Bibtex
@inbook{05cebad0a1c011ddb6ae000ea68e967b,
title = "Oxidative stability of brine during the production of salted herrings",
author = "Lone Kurtmann and Eva Andersen and Caroline Baron and Andersen, {Mogens Larsen}",
year = "2005",
language = "English",
pages = "88",
booktitle = "Abstracts",
publisher = "Levnedsmiddelcentret",
note = "null ; Conference date: 09-03-2005 Through 10-03-2005",
}
RIS
TY - ABST
T1 - Oxidative stability of brine during the production of salted herrings
AU - Kurtmann, Lone
AU - Andersen, Eva
AU - Baron, Caroline
AU - Andersen, Mogens Larsen
PY - 2005
Y1 - 2005
M3 - Conference abstract in proceedings
SP - 88
BT - Abstracts
PB - Levnedsmiddelcentret
Y2 - 9 March 2005 through 10 March 2005
ER -
ID: 8001204