Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Standard
Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. / Schindler, Sabrina; Krings, Ulrich; Berger, Ralf G.; Orlien, Vibeke.
I: Meat Science, Bind 86, Nr. 2, 2010, s. 317-323.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated
AU - Schindler, Sabrina
AU - Krings, Ulrich
AU - Berger, Ralf G.
AU - Orlien, Vibeke
PY - 2010
Y1 - 2010
U2 - 10.1016/j.meatsci.2010.04.036
DO - 10.1016/j.meatsci.2010.04.036
M3 - Journal article
C2 - 20554122
VL - 86
SP - 317
EP - 323
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
ID: 21544609