Standard
Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis). / Racanicci, A. M. C.; Danielsen, B.; Menten, J. F. M.; Regitano-d@0301Arce, M. A. B.; Skibsted, L. H.
In:
Eurpopean food Research Technology, Vol. 218, No. 218, 2004, p. 521-524.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Racanicci, AMC, Danielsen, B, Menten, JFM, Regitano-d@0301Arce, MAB & Skibsted, LH 2004, 'Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)', Eurpopean food Research Technology, vol. 218, no. 218, pp. 521-524.
APA
Racanicci, A. M. C., Danielsen, B., Menten, J. F. M., Regitano-d@0301Arce, M. A. B., & Skibsted, L. H. (2004). Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis). Eurpopean food Research Technology, 218(218), 521-524.
Vancouver
Racanicci AMC, Danielsen B, Menten JFM, Regitano-d@0301Arce MAB, Skibsted LH. Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis). Eurpopean food Research Technology. 2004;218(218):521-524.
Author
Racanicci, A. M. C. ; Danielsen, B. ; Menten, J. F. M. ; Regitano-d@0301Arce, M. A. B. ; Skibsted, L. H. / Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis). In: Eurpopean food Research Technology. 2004 ; Vol. 218, No. 218. pp. 521-524.
Bibtex
@article{d0eca210a1be11ddb6ae000ea68e967b,
title = "Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)",
author = "Racanicci, {A. M. C.} and B. Danielsen and Menten, {J. F. M.} and Regitano-d@0301Arce, {M. A. B.} and Skibsted, {L. H.}",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Escola Superior de Agricultura, Universidade de S{\~a}o Paulo\', \'F{\o}devarekemi\', \'Escola Superior de Agricultura, Universidade de S{\~a}o Paulo\', \'Escola Superior de Agricultura, Universidade de S{\~a}o Paulo\', \'F{\o}devarekemi\''",
year = "2004",
language = "English",
volume = "218",
pages = "521--524",
journal = "Eurpopean food Research Technology",
number = "218",
}
RIS
TY - JOUR
T1 - Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)
AU - Racanicci, A. M. C.
AU - Danielsen, B.
AU - Menten, J. F. M.
AU - Regitano-d@0301Arce, M. A. B.
AU - Skibsted, L. H.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Escola Superior de Agricultura, Universidade de São Paulo\', \'Fødevarekemi\', \'Escola Superior de Agricultura, Universidade de São Paulo\', \'Escola Superior de Agricultura, Universidade de São Paulo\', \'Fødevarekemi\''
PY - 2004
Y1 - 2004
M3 - Journal article
VL - 218
SP - 521
EP - 524
JO - Eurpopean food Research Technology
JF - Eurpopean food Research Technology
IS - 218
ER -
