High Pressure–Induced Changes in Meat Color

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

High Pressure–Induced Changes in Meat Color. / Orlien, Vibeke.

Reference Module in Food Sciences. 1. udg. Elsevier, 2017.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Orlien, V 2017, High Pressure–Induced Changes in Meat Color. i Reference Module in Food Sciences. 1 udg, Elsevier.

APA

Orlien, V. (2017). High Pressure–Induced Changes in Meat Color. I Reference Module in Food Sciences (1 udg.). Elsevier.

Vancouver

Orlien V. High Pressure–Induced Changes in Meat Color. I Reference Module in Food Sciences. 1 udg. Elsevier. 2017

Author

Orlien, Vibeke. / High Pressure–Induced Changes in Meat Color. Reference Module in Food Sciences. 1. udg. Elsevier, 2017.

Bibtex

@inbook{16bcb8e22dd6446491db9f4b4203d88d,
title = "High Pressure–Induced Changes in Meat Color",
author = "Vibeke Orlien",
year = "2017",
language = "English",
isbn = "9780081005965",
booktitle = "Reference Module in Food Sciences",
publisher = "Elsevier",
address = "Netherlands",
edition = "1",

}

RIS

TY - CHAP

T1 - High Pressure–Induced Changes in Meat Color

AU - Orlien, Vibeke

PY - 2017

Y1 - 2017

M3 - Book chapter

SN - 9780081005965

BT - Reference Module in Food Sciences

PB - Elsevier

ER -

ID: 178695557