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The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl. / Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Lloret, Elsa; Gou, Pere; Arnau, Jacint; Orlien, Vibeke.
I:
Meat Science, Bind 95, Nr. 2, 2013, s. 433-443.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Bak, KH, Lindahl, GK, Karlsson, AH, Lloret, E, Gou, P, Arnau, J
& Orlien, V 2013, '
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl',
Meat Science, bind 95, nr. 2, s. 433-443.
https://doi.org/10.1016/j.meatsci.2013.05.004APA
Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Gou, P., Arnau, J.
, & Orlien, V. (2013).
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.
Meat Science,
95(2), 433-443.
https://doi.org/10.1016/j.meatsci.2013.05.004Vancouver
Bak KH, Lindahl GK, Karlsson AH, Lloret E, Gou P, Arnau J o.a.
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.
Meat Science. 2013;95(2):433-443.
https://doi.org/10.1016/j.meatsci.2013.05.004Author
Bak, Kathrine Holmgaard ; Lindahl, Gunilla Karin ; Karlsson, Anders H ; Lloret, Elsa ; Gou, Pere ; Arnau, Jacint ; Orlien, Vibeke. / The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl. I: Meat Science. 2013 ; Bind 95, Nr. 2. s. 433-443.
Bibtex
@article{dd2b9f6131614ea18813129f9f218f33,
title = "The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl",
author = "Bak, {Kathrine Holmgaard} and Lindahl, {Gunilla Karin} and Karlsson, {Anders H} and Elsa Lloret and Pere Gou and Jacint Arnau and Vibeke Orlien",
year = "2013",
doi = "10.1016/j.meatsci.2013.05.004",
language = "English",
volume = "95",
pages = "433--443",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl
AU - Bak, Kathrine Holmgaard
AU - Lindahl, Gunilla Karin
AU - Karlsson, Anders H
AU - Lloret, Elsa
AU - Gou, Pere
AU - Arnau, Jacint
AU - Orlien, Vibeke
PY - 2013
Y1 - 2013
U2 - 10.1016/j.meatsci.2013.05.004
DO - 10.1016/j.meatsci.2013.05.004
M3 - Journal article
C2 - 23747640
VL - 95
SP - 433
EP - 443
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
