Standard
Significance of storage time on degree of blooming and colour stsability of pork loin from different crossbreeds. / Lindahl, Gunilla; Karlsson, Anders Hans; Lindström, Kerstin; Andersen, Henrik J.
In:
Meat Science, Vol. 72, No. 4, 2006, p. 603-612.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Lindahl, G, Karlsson, AH, Lindström, K & Andersen, HJ 2006, '
Significance of storage time on degree of blooming and colour stsability of pork loin from different crossbreeds',
Meat Science, vol. 72, no. 4, pp. 603-612.
https://doi.org/10.1016/j.meatsci.2005.09.018APA
Lindahl, G., Karlsson, A. H., Lindström, K., & Andersen, H. J. (2006).
Significance of storage time on degree of blooming and colour stsability of pork loin from different crossbreeds.
Meat Science,
72(4), 603-612.
https://doi.org/10.1016/j.meatsci.2005.09.018Vancouver
Lindahl G, Karlsson AH, Lindström K, Andersen HJ.
Significance of storage time on degree of blooming and colour stsability of pork loin from different crossbreeds.
Meat Science. 2006;72(4):603-612.
https://doi.org/10.1016/j.meatsci.2005.09.018Author
Lindahl, Gunilla ; Karlsson, Anders Hans ; Lindström, Kerstin ; Andersen, Henrik J. / Significance of storage time on degree of blooming and colour stsability of pork loin from different crossbreeds. In: Meat Science. 2006 ; Vol. 72, No. 4. pp. 603-612.
Bibtex
@article{44674990a1c211ddb6ae000ea68e967b,
title = "Significance of storage time on degree of blooming and colour stsability of pork loin from different crossbreeds",
keywords = "Former LIFE faculty, pork, ageing, breed, blooming, colour stability, myoglobin species",
author = "Gunilla Lindahl and Karlsson, {Anders Hans} and Kerstin Lindstr{\"o}m and Andersen, {Henrik J.}",
year = "2006",
doi = "10.1016/j.meatsci.2005.09.018",
language = "English",
volume = "72",
pages = "603--612",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Significance of storage time on degree of blooming and colour stsability of pork loin from different crossbreeds
AU - Lindahl, Gunilla
AU - Karlsson, Anders Hans
AU - Lindström, Kerstin
AU - Andersen, Henrik J.
PY - 2006
Y1 - 2006
KW - Former LIFE faculty
KW - pork, ageing, breed, blooming, colour stability, myoglobin species
U2 - 10.1016/j.meatsci.2005.09.018
DO - 10.1016/j.meatsci.2005.09.018
M3 - Journal article
C2 - 22061870
VL - 72
SP - 603
EP - 612
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
