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High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. / Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Lloret, Elsa; Ferrini, Gabriele; Arnau, Jacint; Orlien, Vibeke.
In:
Meat Science, Vol. 90, No. 3, 2012, p. 690-696.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Bak, KH, Lindahl, GK, Karlsson, AH, Lloret, E, Ferrini, G, Arnau, J
& Orlien, V 2012, '
High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl',
Meat Science, vol. 90, no. 3, pp. 690-696.
https://doi.org/10.1016/j.meatsci.2011.10.015APA
Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Ferrini, G., Arnau, J.
, & Orlien, V. (2012).
High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
Meat Science,
90(3), 690-696.
https://doi.org/10.1016/j.meatsci.2011.10.015Vancouver
Bak KH, Lindahl GK, Karlsson AH, Lloret E, Ferrini G, Arnau J et al.
High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
Meat Science. 2012;90(3):690-696.
https://doi.org/10.1016/j.meatsci.2011.10.015Author
Bak, Kathrine Holmgaard ; Lindahl, Gunilla Karin ; Karlsson, Anders H ; Lloret, Elsa ; Ferrini, Gabriele ; Arnau, Jacint ; Orlien, Vibeke. / High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. In: Meat Science. 2012 ; Vol. 90, No. 3. pp. 690-696.
Bibtex
@article{d567bea202a044dab380b9c6a8ff55f1,
title = "High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl",
author = "Bak, {Kathrine Holmgaard} and Lindahl, {Gunilla Karin} and Karlsson, {Anders H} and Elsa Lloret and Gabriele Ferrini and Jacint Arnau and Vibeke Orlien",
year = "2012",
doi = "10.1016/j.meatsci.2011.10.015",
language = "English",
volume = "90",
pages = "690--696",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl
AU - Bak, Kathrine Holmgaard
AU - Lindahl, Gunilla Karin
AU - Karlsson, Anders H
AU - Lloret, Elsa
AU - Ferrini, Gabriele
AU - Arnau, Jacint
AU - Orlien, Vibeke
PY - 2012
Y1 - 2012
U2 - 10.1016/j.meatsci.2011.10.015
DO - 10.1016/j.meatsci.2011.10.015
M3 - Journal article
C2 - 22100713
VL - 90
SP - 690
EP - 696
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
