Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Standard
Long-time low-temperature cooking of beef : three dominant time-temperature behaviours of sensory properties. / Mortensen, Louise Mørch; Frøst, Michael Bom; Skibsted, Leif Horsfelt; Risbo, Jens.
I: Flavour (London), Bind 4, 2, 2015.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Mortensen, LM, Frøst, MB, Skibsted, LH & Risbo, J 2015, 'Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties', Flavour (London), bind 4, 2. <http://www.flavourjournal.com/content/4/1/2>
APA
Mortensen, L. M., Frøst, M. B., Skibsted, L. H., & Risbo, J. (2015). Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties. Flavour (London), 4, [2]. http://www.flavourjournal.com/content/4/1/2
Vancouver
Mortensen LM, Frøst MB, Skibsted LH, Risbo J. Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties. Flavour (London). 2015;4. 2.
Author
Bibtex
@article{c87e4c65bd624d39afe82b35cf9d1dbb,
title = "Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties",
author = "Mortensen, {Louise M{\o}rch} and Fr{\o}st, {Michael Bom} and Skibsted, {Leif Horsfelt} and Jens Risbo",
note = "OA",
year = "2015",
language = "English",
volume = "4",
journal = "Flavour (London)",
issn = "2044-7248",
publisher = "BioMed Central",
}
RIS
TY - JOUR
T1 - Long-time low-temperature cooking of beef
T2 - three dominant time-temperature behaviours of sensory properties
AU - Mortensen, Louise Mørch
AU - Frøst, Michael Bom
AU - Skibsted, Leif Horsfelt
AU - Risbo, Jens
N1 - OA
PY - 2015
Y1 - 2015
M3 - Journal article
VL - 4
JO - Flavour (London)
JF - Flavour (London)
SN - 2044-7248
M1 - 2
ER -
ID: 135155835