Standard
Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy. / Laursen, Kristoffer; Adamsen, Christina Elslund; Laursen, Jens; Olsen, Karsten; Møller, Jens Kristian Stenbæk.
In:
Meat Science, Vol. 78, No. 3, 2008, p. 336-341.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Laursen, K, Adamsen, CE, Laursen, J
, Olsen, K & Møller, JKS 2008, '
Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy',
Meat Science, vol. 78, no. 3, pp. 336-341.
https://doi.org/10.1016/j.meatsci.2007.06.014APA
Laursen, K., Adamsen, C. E., Laursen, J.
, Olsen, K., & Møller, J. K. S. (2008).
Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy.
Meat Science,
78(3), 336-341.
https://doi.org/10.1016/j.meatsci.2007.06.014Vancouver
Laursen K, Adamsen CE, Laursen J
, Olsen K, Møller JKS.
Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy.
Meat Science. 2008;78(3):336-341.
https://doi.org/10.1016/j.meatsci.2007.06.014Author
Laursen, Kristoffer ; Adamsen, Christina Elslund ; Laursen, Jens ; Olsen, Karsten ; Møller, Jens Kristian Stenbæk. / Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy. In: Meat Science. 2008 ; Vol. 78, No. 3. pp. 336-341.
Bibtex
@article{11cb6ff0a1c411ddb6ae000ea68e967b,
title = "Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy",
keywords = "Former LIFE faculty, spektroskopi, colour, dry-cured ham, zinc-protoporphyrin, spectroscopy, x-ray fluorescence",
author = "Kristoffer Laursen and Adamsen, {Christina Elslund} and Jens Laursen and Karsten Olsen and M{\o}ller, {Jens Kristian Stenb{\ae}k}",
year = "2008",
doi = "10.1016/j.meatsci.2007.06.014",
language = "English",
volume = "78",
pages = "336--341",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy
AU - Laursen, Kristoffer
AU - Adamsen, Christina Elslund
AU - Laursen, Jens
AU - Olsen, Karsten
AU - Møller, Jens Kristian Stenbæk
PY - 2008
Y1 - 2008
KW - Former LIFE faculty
KW - spektroskopi
KW - colour
KW - dry-cured ham
KW - zinc-protoporphyrin
KW - spectroscopy
KW - x-ray fluorescence
U2 - 10.1016/j.meatsci.2007.06.014
DO - 10.1016/j.meatsci.2007.06.014
M3 - Journal article
C2 - 22062287
VL - 78
SP - 336
EP - 341
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
