Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

Research output: Contribution to journalJournal articlepeer-review

Standard

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. / Juncher, D.; Rønn, B.; Mortensen, E. T.; Henckel, P.; Karlsson, A.; Skibsted, L. H.; Bertelsen, G.

In: Meat Science, Vol. 58, 2001, p. 347-357.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Juncher, D, Rønn, B, Mortensen, ET, Henckel, P, Karlsson, A, Skibsted, LH & Bertelsen, G 2001, 'Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork', Meat Science, vol. 58, pp. 347-357. <http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl1019a/03091740/v0058i04/00002596.pdf>

APA

Juncher, D., Rønn, B., Mortensen, E. T., Henckel, P., Karlsson, A., Skibsted, L. H., & Bertelsen, G. (2001). Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Science, 58, 347-357. http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl1019a/03091740/v0058i04/00002596.pdf

Vancouver

Juncher D, Rønn B, Mortensen ET, Henckel P, Karlsson A, Skibsted LH et al. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Science. 2001;58:347-357.

Author

Juncher, D. ; Rønn, B. ; Mortensen, E. T. ; Henckel, P. ; Karlsson, A. ; Skibsted, L. H. ; Bertelsen, G. / Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. In: Meat Science. 2001 ; Vol. 58. pp. 347-357.

Bibtex

@article{920c6de0a1ba11ddb6ae000ea68e967b,
title = "Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork",
author = "D. Juncher and B. R{\o}nn and Mortensen, {E. T.} and P. Henckel and A. Karlsson and Skibsted, {L. H.} and G. Bertelsen",
note = "Ukendte organisationer '\'90\', \'90\''",
year = "2001",
language = "English",
volume = "58",
pages = "347--357",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

AU - Juncher, D.

AU - Rønn, B.

AU - Mortensen, E. T.

AU - Henckel, P.

AU - Karlsson, A.

AU - Skibsted, L. H.

AU - Bertelsen, G.

N1 - Ukendte organisationer '\'90\', \'90\''

PY - 2001

Y1 - 2001

M3 - Journal article

VL - 58

SP - 347

EP - 357

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

ID: 7779020