Effect of fat type and heat treatment on the microstructure of meat emulsions
Research output: Contribution to conference › Conference abstract for conference › Research
Standard
Effect of fat type and heat treatment on the microstructure of meat emulsions. / Miklos, Rikke; Lametsch, Rene; Nielsen, Mikkel Schou; Lauridsen, Torsten; Einarsdottir, Hildur.
2013. Abstract from Inside Food, Leuven, Belgium.Research output: Contribution to conference › Conference abstract for conference › Research
Harvard
Miklos, R, Lametsch, R, Nielsen, MS, Lauridsen, T & Einarsdottir, H 2013, 'Effect of fat type and heat treatment on the microstructure of meat emulsions', Inside Food, Leuven, Belgium, 09/04/2013 - 12/04/2013.
APA
Miklos, R., Lametsch, R., Nielsen, M. S., Lauridsen, T., & Einarsdottir, H. (2013). Effect of fat type and heat treatment on the microstructure of meat emulsions. Abstract from Inside Food, Leuven, Belgium.
Vancouver
Miklos R, Lametsch R, Nielsen MS, Lauridsen T, Einarsdottir H. Effect of fat type and heat treatment on the microstructure of meat emulsions. 2013. Abstract from Inside Food, Leuven, Belgium.
Author
Bibtex
@conference{48867329b8de4bb28e4800cf3d9eeec5,
title = "Effect of fat type and heat treatment on the microstructure of meat emulsions",
author = "Rikke Miklos and Rene Lametsch and Nielsen, {Mikkel Schou} and Torsten Lauridsen and Hildur Einarsdottir",
year = "2013",
language = "English",
note = "null ; Conference date: 09-04-2013 Through 12-04-2013",
}
RIS
TY - ABST
T1 - Effect of fat type and heat treatment on the microstructure of meat emulsions
AU - Miklos, Rikke
AU - Lametsch, Rene
AU - Nielsen, Mikkel Schou
AU - Lauridsen, Torsten
AU - Einarsdottir, Hildur
PY - 2013
Y1 - 2013
M3 - Conference abstract for conference
Y2 - 9 April 2013 through 12 April 2013
ER -
ID: 92215968