Standard
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. / Juncher, D.; Rønn, B.; Hansen, T.B.; Henckel, P.; Karlsson, A.; Skibsted, L.H.; Bertelsen, G.
In:
Meat Science, Vol. 63, No. 2, 2003, p. 151-159.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Juncher, D, Rønn, B, Hansen, TB, Henckel, P, Karlsson, A, Skibsted, LH & Bertelsen, G 2003, 'Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham', Meat Science, vol. 63, no. 2, pp. 151-159.
APA
Juncher, D., Rønn, B., Hansen, T. B., Henckel, P., Karlsson, A., Skibsted, L. H., & Bertelsen, G. (2003). Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. Meat Science, 63(2), 151-159.
Vancouver
Juncher D, Rønn B, Hansen TB, 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 sliced, retail packed roast ham. Meat Science. 2003;63(2):151-159.
Author
Juncher, D. ; Rønn, B. ; Hansen, T.B. ; 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 sliced, retail packed roast ham. In: Meat Science. 2003 ; Vol. 63, No. 2. pp. 151-159.
Bibtex
@article{a803ae40a1bc11ddb6ae000ea68e967b,
title = "Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham",
author = "D. Juncher and B. R{\o}nn and T.B. Hansen and P. Henckel and A. Karlsson and L.H. Skibsted and G. Bertelsen",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Departement og Product Quality\', \'Foulum, Tjele\''",
year = "2003",
language = "English",
volume = "63",
pages = "151--159",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham
AU - Juncher, D.
AU - Rønn, B.
AU - Hansen, T.B.
AU - Henckel, P.
AU - Karlsson, A.
AU - Skibsted, L.H.
AU - Bertelsen, G.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Departement og Product Quality\', \'Foulum, Tjele\''
PY - 2003
Y1 - 2003
M3 - Journal article
VL - 63
SP - 151
EP - 159
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
