Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms
Research output: Book/Report › Ph.D. thesis › Research
Standard
Low temperature long time heat treatments of meat : effects on changes in eating quality and the underlying mechanisms. / Christensen, Line Bach.
Department of Food Science, University of Copenhagen, 2012. 94 p.Research output: Book/Report › Ph.D. thesis › Research
Harvard
Christensen, LB 2012, Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms. Department of Food Science, University of Copenhagen.
APA
Christensen, L. B. (2012). Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms. Department of Food Science, University of Copenhagen.
Vancouver
Christensen LB. Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms. Department of Food Science, University of Copenhagen, 2012. 94 p.
Author
Bibtex
@phdthesis{b3c82bc1b5ed416aab390ca74261b78a,
title = "Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms",
author = "Christensen, {Line Bach}",
year = "2012",
language = "English",
publisher = "Department of Food Science, University of Copenhagen",
}
RIS
TY - BOOK
T1 - Low temperature long time heat treatments of meat
T2 - effects on changes in eating quality and the underlying mechanisms
AU - Christensen, Line Bach
PY - 2012
Y1 - 2012
M3 - Ph.D. thesis
BT - Low temperature long time heat treatments of meat
PB - Department of Food Science, University of Copenhagen
ER -
ID: 43236801