Oxidative stability of processed pork. Assay based on ESR-detection of radicals
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Standard
Oxidative stability of processed pork. Assay based on ESR-detection of radicals. / Carlsen, C. U.; Andersen, M. L; Skibsted, L. H.
I: European Food Research and Technology, Bind 213, 2001, s. 170-173.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Carlsen, CU, Andersen, ML & Skibsted, LH 2001, 'Oxidative stability of processed pork. Assay based on ESR-detection of radicals', European Food Research and Technology, bind 213, s. 170-173. <http://link.springer.de/link/service/journals/00217/papers/1213003/12130170.pdf>
APA
Carlsen, C. U., Andersen, M. L., & Skibsted, L. H. (2001). Oxidative stability of processed pork. Assay based on ESR-detection of radicals. European Food Research and Technology, 213, 170-173. http://link.springer.de/link/service/journals/00217/papers/1213003/12130170.pdf
Vancouver
Carlsen CU, Andersen ML, Skibsted LH. Oxidative stability of processed pork. Assay based on ESR-detection of radicals. European Food Research and Technology. 2001;213:170-173.
Author
Bibtex
@article{92dae170a1ba11ddb6ae000ea68e967b,
title = "Oxidative stability of processed pork. Assay based on ESR-detection of radicals",
author = "Carlsen, {C. U.} and Andersen, {M. L} and Skibsted, {L. H.}",
year = "2001",
language = "English",
volume = "213",
pages = "170--173",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
}
RIS
TY - JOUR
T1 - Oxidative stability of processed pork. Assay based on ESR-detection of radicals
AU - Carlsen, C. U.
AU - Andersen, M. L
AU - Skibsted, L. H.
PY - 2001
Y1 - 2001
M3 - Journal article
VL - 213
SP - 170
EP - 173
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
ER -
ID: 7779086