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Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment. / Grossi, Alberto Blak; Søltoft-Jensen, Jakob; Knudsen, Jes Christian; Christensen, Mette; Orlien, Vibeke.
In:
Meat Science, Vol. 92, No. 4, 2012, p. 481-489.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Grossi, AB, Søltoft-Jensen, J, Knudsen, JC, Christensen, M
& Orlien, V 2012, '
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment',
Meat Science, vol. 92, no. 4, pp. 481-489.
https://doi.org/10.1016/j.meatsci.2012.05.015APA
Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M.
, & Orlien, V. (2012).
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment.
Meat Science,
92(4), 481-489.
https://doi.org/10.1016/j.meatsci.2012.05.015Vancouver
Grossi AB, Søltoft-Jensen J, Knudsen JC, Christensen M
, Orlien V.
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment.
Meat Science. 2012;92(4):481-489.
https://doi.org/10.1016/j.meatsci.2012.05.015Author
Grossi, Alberto Blak ; Søltoft-Jensen, Jakob ; Knudsen, Jes Christian ; Christensen, Mette ; Orlien, Vibeke. / Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment. In: Meat Science. 2012 ; Vol. 92, No. 4. pp. 481-489.
Bibtex
@article{b5149a81e5b549bcb931e76623a7928d,
title = "Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment",
author = "Grossi, {Alberto Blak} and Jakob S{\o}ltoft-Jensen and Knudsen, {Jes Christian} and Mette Christensen and Vibeke Orlien",
year = "2012",
doi = "10.1016/j.meatsci.2012.05.015",
language = "English",
volume = "92",
pages = "481--489",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment
AU - Grossi, Alberto Blak
AU - Søltoft-Jensen, Jakob
AU - Knudsen, Jes Christian
AU - Christensen, Mette
AU - Orlien, Vibeke
PY - 2012
Y1 - 2012
U2 - 10.1016/j.meatsci.2012.05.015
DO - 10.1016/j.meatsci.2012.05.015
M3 - Journal article
VL - 92
SP - 481
EP - 489
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
