Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

Standard

Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi. / Bak, Kathrine Holmgaard; Orlien, Vibeke; Karlsson, Anders H; Lindahl, Gunilla Karin.

The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), 2009. p. 581-584.

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

Harvard

Bak, KH, Orlien, V, Karlsson, AH & Lindahl, GK 2009, Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi. in The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), pp. 581-584, International Congress of Meat Science and Technology (ICoMST), Copenhagen, Denmark, 16/08/2009.

APA

Bak, K. H., Orlien, V., Karlsson, A. H., & Lindahl, G. K. (2009). Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi. In The 55. International Congress of Meat Science and Technology (ICoMST) (pp. 581-584). International Congress of Meat Science and Technology (ICoMST).

Vancouver

Bak KH, Orlien V, Karlsson AH, Lindahl GK. Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi. In The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST). 2009. p. 581-584

Author

Bak, Kathrine Holmgaard ; Orlien, Vibeke ; Karlsson, Anders H ; Lindahl, Gunilla Karin. / Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi. The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), 2009. pp. 581-584

Bibtex

@inproceedings{75730e20012011df825d000ea68e967b,
title = "Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi",
author = "Bak, {Kathrine Holmgaard} and Vibeke Orlien and Karlsson, {Anders H} and Lindahl, {Gunilla Karin}",
year = "2009",
language = "English",
pages = "581--584",
booktitle = "The 55. International Congress of Meat Science and Technology (ICoMST)",
publisher = "International Congress of Meat Science and Technology (ICoMST)",
note = "null ; Conference date: 16-08-2009 Through 21-08-2009",

}

RIS

TY - GEN

T1 - Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi

AU - Bak, Kathrine Holmgaard

AU - Orlien, Vibeke

AU - Karlsson, Anders H

AU - Lindahl, Gunilla Karin

N1 - Conference code: 55

PY - 2009

Y1 - 2009

M3 - Article in proceedings

SP - 581

EP - 584

BT - The 55. International Congress of Meat Science and Technology (ICoMST)

PB - International Congress of Meat Science and Technology (ICoMST)

Y2 - 16 August 2009 through 21 August 2009

ER -

ID: 16979282