Raman spectroscopic study of effect of the cooking temperature and time on meat proteins

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

Standard

Raman spectroscopic study of effect of the cooking temperature and time on meat proteins. / Berhe, Daniel Tsegay; Engelsen, Søren Balling; Hviid, Marchen S.; Lametsch, Rene.

In: Food Research International, Vol. 66, 2014, p. 123-131.

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

Harvard

Berhe, DT, Engelsen, SB, Hviid, MS & Lametsch, R 2014, 'Raman spectroscopic study of effect of the cooking temperature and time on meat proteins', Food Research International, vol. 66, pp. 123-131. https://doi.org/10.1016/j.foodres.2014.09.010

APA

Berhe, D. T., Engelsen, S. B., Hviid, M. S., & Lametsch, R. (2014). Raman spectroscopic study of effect of the cooking temperature and time on meat proteins. Food Research International, 66, 123-131. https://doi.org/10.1016/j.foodres.2014.09.010

Vancouver

Berhe DT, Engelsen SB, Hviid MS, Lametsch R. Raman spectroscopic study of effect of the cooking temperature and time on meat proteins. Food Research International. 2014;66:123-131. https://doi.org/10.1016/j.foodres.2014.09.010

Author

Berhe, Daniel Tsegay ; Engelsen, Søren Balling ; Hviid, Marchen S. ; Lametsch, Rene. / Raman spectroscopic study of effect of the cooking temperature and time on meat proteins. In: Food Research International. 2014 ; Vol. 66. pp. 123-131.

Bibtex

@article{8425cbe598824cc2a2ca557a4c4a6001,
title = "Raman spectroscopic study of effect of the cooking temperature and time on meat proteins",
author = "Berhe, {Daniel Tsegay} and Engelsen, {S{\o}ren Balling} and Hviid, {Marchen S.} and Rene Lametsch",
year = "2014",
doi = "10.1016/j.foodres.2014.09.010",
language = "English",
volume = "66",
pages = "123--131",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Raman spectroscopic study of effect of the cooking temperature and time on meat proteins

AU - Berhe, Daniel Tsegay

AU - Engelsen, Søren Balling

AU - Hviid, Marchen S.

AU - Lametsch, Rene

PY - 2014

Y1 - 2014

U2 - 10.1016/j.foodres.2014.09.010

DO - 10.1016/j.foodres.2014.09.010

M3 - Journal article

VL - 66

SP - 123

EP - 131

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -

ID: 124202293