Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality
Research output: Contribution to conference › Paper › Research
Standard
Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality. / Støier, S.; Aaslyng, M.D.; Lauridsen, L.; Bredie, Wender; Jørgensen, A.S.
2006. Paper presented at International Congress of Meat Science and Technology, Dublin, Ireland.Research output: Contribution to conference › Paper › Research
Harvard
Støier, S, Aaslyng, MD, Lauridsen, L, Bredie, W & Jørgensen, AS 2006, 'Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality', Paper presented at International Congress of Meat Science and Technology, Dublin, Ireland, 13/08/2006 - 14/08/2006.
APA
Støier, S., Aaslyng, M. D., Lauridsen, L., Bredie, W., & Jørgensen, A. S. (2006). Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality. Paper presented at International Congress of Meat Science and Technology, Dublin, Ireland.
Vancouver
Støier S, Aaslyng MD, Lauridsen L, Bredie W, Jørgensen AS. Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality. 2006. Paper presented at International Congress of Meat Science and Technology, Dublin, Ireland.
Author
Bibtex
@conference{1a095710a1c211ddb6ae000ea68e967b,
title = "Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality",
keywords = "Former LIFE faculty, Pork, cooking, eating quality, meat quality",
author = "S. St{\o}ier and M.D. Aaslyng and L. Lauridsen and Wender Bredie and A.S. J{\o}rgensen",
year = "2006",
language = "English",
note = "null ; Conference date: 13-08-2006 Through 14-08-2006",
}
RIS
TY - CONF
T1 - Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality
AU - Støier, S.
AU - Aaslyng, M.D.
AU - Lauridsen, L.
AU - Bredie, Wender
AU - Jørgensen, A.S.
N1 - Conference code: 52
PY - 2006
Y1 - 2006
KW - Former LIFE faculty
KW - Pork, cooking, eating quality, meat quality
M3 - Paper
Y2 - 13 August 2006 through 14 August 2006
ER -
ID: 8062241