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High pressure treatment of brine enhanced pork semitendinosus : effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties. / Grossi, Alberto Blak; Bolumar Garcia, Jose Tomas; Søltoft-Jensen, Jakob; Orlien, Vibeke.
I:
Innovative Food Science and Emerging Technologies, Bind 22, 2014, s. 11-21.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Grossi, AB, Bolumar Garcia, JT, Søltoft-Jensen, J
& Orlien, V 2014, '
High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties',
Innovative Food Science and Emerging Technologies, bind 22, s. 11-21.
https://doi.org/10.1016/j.ifset.2013.09.011APA
Grossi, A. B., Bolumar Garcia, J. T., Søltoft-Jensen, J.
, & Orlien, V. (2014).
High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties.
Innovative Food Science and Emerging Technologies,
22, 11-21.
https://doi.org/10.1016/j.ifset.2013.09.011Vancouver
Grossi AB, Bolumar Garcia JT, Søltoft-Jensen J
, Orlien V.
High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties.
Innovative Food Science and Emerging Technologies. 2014;22:11-21.
https://doi.org/10.1016/j.ifset.2013.09.011Author
Grossi, Alberto Blak ; Bolumar Garcia, Jose Tomas ; Søltoft-Jensen, Jakob ; Orlien, Vibeke. / High pressure treatment of brine enhanced pork semitendinosus : effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties. I: Innovative Food Science and Emerging Technologies. 2014 ; Bind 22. s. 11-21.
Bibtex
@article{5d98611d812b423cb5242fa290554cc9,
title = "High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties",
keywords = "High pressure, Pork meat, Meat quality, Lipid and protein oxidation, Protein modification, Sensory evaluation",
author = "Grossi, {Alberto Blak} and {Bolumar Garcia}, {Jose Tomas} and Jakob S{\o}ltoft-Jensen and Vibeke Orlien",
year = "2014",
doi = "10.1016/j.ifset.2013.09.011",
language = "English",
volume = "22",
pages = "11--21",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - High pressure treatment of brine enhanced pork semitendinosus
T2 - effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties
AU - Grossi, Alberto Blak
AU - Bolumar Garcia, Jose Tomas
AU - Søltoft-Jensen, Jakob
AU - Orlien, Vibeke
PY - 2014
Y1 - 2014
KW - High pressure
KW - Pork meat
KW - Meat quality
KW - Lipid and protein oxidation
KW - Protein modification
KW - Sensory evaluation
U2 - 10.1016/j.ifset.2013.09.011
DO - 10.1016/j.ifset.2013.09.011
M3 - Journal article
VL - 22
SP - 11
EP - 21
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
SN - 1466-8564
ER -
