Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

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

Standard

Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi. / Bak, Kathrine Holmgaard; Thulstrup, Peter Waaben; Orlien, Vibeke.

In: Food Chemistry, Vol. 148, 2014, p. 120-123.

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

Harvard

Bak, KH, Thulstrup, PW & Orlien, V 2014, 'Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi', Food Chemistry, vol. 148, pp. 120-123. https://doi.org/10.1016/j.foodchem.2013.10.017

APA

Bak, K. H., Thulstrup, P. W., & Orlien, V. (2014). Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi. Food Chemistry, 148, 120-123. https://doi.org/10.1016/j.foodchem.2013.10.017

Vancouver

Bak KH, Thulstrup PW, Orlien V. Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi. Food Chemistry. 2014;148:120-123. https://doi.org/10.1016/j.foodchem.2013.10.017

Author

Bak, Kathrine Holmgaard ; Thulstrup, Peter Waaben ; Orlien, Vibeke. / Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi. In: Food Chemistry. 2014 ; Vol. 148. pp. 120-123.

Bibtex

@article{dde2c29f4eff4423aa085f6d6ff894dc,
title = "Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi",
author = "Bak, {Kathrine Holmgaard} and Thulstrup, {Peter Waaben} and Vibeke Orlien",
year = "2014",
doi = "10.1016/j.foodchem.2013.10.017",
language = "English",
volume = "148",
pages = "120--123",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

AU - Bak, Kathrine Holmgaard

AU - Thulstrup, Peter Waaben

AU - Orlien, Vibeke

PY - 2014

Y1 - 2014

U2 - 10.1016/j.foodchem.2013.10.017

DO - 10.1016/j.foodchem.2013.10.017

M3 - Journal article

C2 - 24262535

VL - 148

SP - 120

EP - 123

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 75582517