Kinetics of the formation of radicals in meat during high pressure processing
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Kinetics of the formation of radicals in meat during high pressure processing. / Bolumar Garcia, Jose Tomas; Skibsted, Leif Horsfelt; Orlien, Vibeke.
In: Food Chemistry, Vol. 134, No. 4, 2012, p. 2114–2120.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Bolumar Garcia, JT, Skibsted, LH & Orlien, V 2012, 'Kinetics of the formation of radicals in meat during high pressure processing', Food Chemistry, vol. 134, no. 4, pp. 2114–2120. https://doi.org/10.1016/j.foodchem.2012.04.013
APA
Bolumar Garcia, J. T., Skibsted, L. H., & Orlien, V. (2012). Kinetics of the formation of radicals in meat during high pressure processing. Food Chemistry, 134(4), 2114–2120. https://doi.org/10.1016/j.foodchem.2012.04.013
Vancouver
Bolumar Garcia JT, Skibsted LH, Orlien V. Kinetics of the formation of radicals in meat during high pressure processing. Food Chemistry. 2012;134(4):2114–2120. https://doi.org/10.1016/j.foodchem.2012.04.013
Author
Bibtex
@article{e2c1ac37e5af40d4bb6f79660737c250,
title = "Kinetics of the formation of radicals in meat during high pressure processing",
author = "{Bolumar Garcia}, {Jose Tomas} and Skibsted, {Leif Horsfelt} and Vibeke Orlien",
year = "2012",
doi = "10.1016/j.foodchem.2012.04.013",
language = "English",
volume = "134",
pages = "2114–2120",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Kinetics of the formation of radicals in meat during high pressure processing
AU - Bolumar Garcia, Jose Tomas
AU - Skibsted, Leif Horsfelt
AU - Orlien, Vibeke
PY - 2012
Y1 - 2012
U2 - 10.1016/j.foodchem.2012.04.013
DO - 10.1016/j.foodchem.2012.04.013
M3 - Journal article
C2 - 23442663
VL - 134
SP - 2114
EP - 2120
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 4
ER -
ID: 38332522