Perceptual masking of boar taint in swedish fermented sausages

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Perceptual masking of boar taint in swedish fermented sausages. / Nielsen, Sandra Stolzenbach; Lindahl, Gunilla Karin; Lundström, Kerstin; Chen, Gang; Byrne, Derek Victor.

In: Meat Science, Vol. 81, No. 4, 2009, p. 580-588.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Nielsen, SS, Lindahl, GK, Lundström, K, Chen, G & Byrne, DV 2009, 'Perceptual masking of boar taint in swedish fermented sausages', Meat Science, vol. 81, no. 4, pp. 580-588. https://doi.org/10.1016/j.meatsci.2008.10.013

APA

Nielsen, S. S., Lindahl, G. K., Lundström, K., Chen, G., & Byrne, D. V. (2009). Perceptual masking of boar taint in swedish fermented sausages. Meat Science, 81(4), 580-588. https://doi.org/10.1016/j.meatsci.2008.10.013

Vancouver

Nielsen SS, Lindahl GK, Lundström K, Chen G, Byrne DV. Perceptual masking of boar taint in swedish fermented sausages. Meat Science. 2009;81(4):580-588. https://doi.org/10.1016/j.meatsci.2008.10.013

Author

Nielsen, Sandra Stolzenbach ; Lindahl, Gunilla Karin ; Lundström, Kerstin ; Chen, Gang ; Byrne, Derek Victor. / Perceptual masking of boar taint in swedish fermented sausages. In: Meat Science. 2009 ; Vol. 81, No. 4. pp. 580-588.

Bibtex

@article{f766d390355f11de87b8000ea68e967b,
title = "Perceptual masking of boar taint in swedish fermented sausages",
author = "Nielsen, {Sandra Stolzenbach} and Lindahl, {Gunilla Karin} and Kerstin Lundstr{\"o}m and Gang Chen and Byrne, {Derek Victor}",
year = "2009",
doi = "10.1016/j.meatsci.2008.10.013",
language = "English",
volume = "81",
pages = "580--588",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Perceptual masking of boar taint in swedish fermented sausages

AU - Nielsen, Sandra Stolzenbach

AU - Lindahl, Gunilla Karin

AU - Lundström, Kerstin

AU - Chen, Gang

AU - Byrne, Derek Victor

PY - 2009

Y1 - 2009

U2 - 10.1016/j.meatsci.2008.10.013

DO - 10.1016/j.meatsci.2008.10.013

M3 - Journal article

C2 - 20416588

VL - 81

SP - 580

EP - 588

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -

ID: 12101568