High Pressure–Induced Changes in Meat Color

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

High Pressure–Induced Changes in Meat Color. / Orlien, Vibeke.

Reference Module in Food Sciences. 1. ed. Elsevier, 2017.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Orlien, V 2017, High Pressure–Induced Changes in Meat Color. in Reference Module in Food Sciences. 1 edn, Elsevier.

APA

Orlien, V. (2017). High Pressure–Induced Changes in Meat Color. In Reference Module in Food Sciences (1 ed.). Elsevier.

Vancouver

Orlien V. High Pressure–Induced Changes in Meat Color. In Reference Module in Food Sciences. 1 ed. Elsevier. 2017

Author

Orlien, Vibeke. / High Pressure–Induced Changes in Meat Color. Reference Module in Food Sciences. 1. ed. Elsevier, 2017.

Bibtex

@inbook{16bcb8e22dd6446491db9f4b4203d88d,
title = "High Pressure–Induced Changes in Meat Color",
author = "Vibeke Orlien",
year = "2017",
language = "English",
isbn = "9780081005965",
booktitle = "Reference Module in Food Sciences",
publisher = "Elsevier",
address = "Netherlands",
edition = "1",

}

RIS

TY - CHAP

T1 - High Pressure–Induced Changes in Meat Color

AU - Orlien, Vibeke

PY - 2017

Y1 - 2017

M3 - Book chapter

SN - 9780081005965

BT - Reference Module in Food Sciences

PB - Elsevier

ER -

ID: 178695557