Application of pork fat diacylglycerols in meat emulsions

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Application of pork fat diacylglycerols in meat emulsions. / Miklos, Rikke; Xu, Xuebing; Lametsch, Rene.

In: Meat Science, Vol. 87, No. 3, 2011, p. 202-205.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Miklos, R, Xu, X & Lametsch, R 2011, 'Application of pork fat diacylglycerols in meat emulsions', Meat Science, vol. 87, no. 3, pp. 202-205. https://doi.org/10.1016/j.meatsci.2010.10.010

APA

Miklos, R., Xu, X., & Lametsch, R. (2011). Application of pork fat diacylglycerols in meat emulsions. Meat Science, 87(3), 202-205. https://doi.org/10.1016/j.meatsci.2010.10.010

Vancouver

Miklos R, Xu X, Lametsch R. Application of pork fat diacylglycerols in meat emulsions. Meat Science. 2011;87(3):202-205. https://doi.org/10.1016/j.meatsci.2010.10.010

Author

Miklos, Rikke ; Xu, Xuebing ; Lametsch, Rene. / Application of pork fat diacylglycerols in meat emulsions. In: Meat Science. 2011 ; Vol. 87, No. 3. pp. 202-205.

Bibtex

@article{d8ec61b14dc54a34be550504085a926b,
title = "Application of pork fat diacylglycerols in meat emulsions",
author = "Rikke Miklos and Xuebing Xu and Rene Lametsch",
year = "2011",
doi = "10.1016/j.meatsci.2010.10.010",
language = "English",
volume = "87",
pages = "202--205",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Application of pork fat diacylglycerols in meat emulsions

AU - Miklos, Rikke

AU - Xu, Xuebing

AU - Lametsch, Rene

PY - 2011

Y1 - 2011

U2 - 10.1016/j.meatsci.2010.10.010

DO - 10.1016/j.meatsci.2010.10.010

M3 - Journal article

C2 - 21074949

VL - 87

SP - 202

EP - 205

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

ID: 32379496