Standard
Storage stabilities of pork scratchings, peanuts, oatmeal and muesli : comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods. / Jensen, P. N.; Danielsen, B.; Bertelsen, G.; Skibsted, L. H.; Andersen, M. L.
In:
Food Chemistry, Vol. 91, No. 1, 2005, p. 25-38.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Jensen, PN, Danielsen, B, Bertelsen, G, Skibsted, LH & Andersen, ML 2005, 'Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods', Food Chemistry, vol. 91, no. 1, pp. 25-38.
APA
Jensen, P. N., Danielsen, B., Bertelsen, G., Skibsted, L. H., & Andersen, M. L. (2005). Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods. Food Chemistry, 91(1), 25-38.
Vancouver
Jensen PN, Danielsen B, Bertelsen G, Skibsted LH, Andersen ML. Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods. Food Chemistry. 2005;91(1):25-38.
Author
Jensen, P. N. ; Danielsen, B. ; Bertelsen, G. ; Skibsted, L. H. ; Andersen, M. L. / Storage stabilities of pork scratchings, peanuts, oatmeal and muesli : comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods. In: Food Chemistry. 2005 ; Vol. 91, No. 1. pp. 25-38.
Bibtex
@article{6755d740a1be11ddb6ae000ea68e967b,
title = "Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods",
author = "Jensen, {P. N.} and B. Danielsen and G. Bertelsen and Skibsted, {L. H.} and Andersen, {M. L.}",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'F{\o}devarekemi\', \'F{\o}devarekemi\', \'F{\o}devarekemi\', \'F{\o}devarekemi\', \'F{\o}devarekemi\''",
year = "2005",
language = "English",
volume = "91",
pages = "25--38",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Storage stabilities of pork scratchings, peanuts, oatmeal and muesli
T2 - comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods
AU - Jensen, P. N.
AU - Danielsen, B.
AU - Bertelsen, G.
AU - Skibsted, L. H.
AU - Andersen, M. L.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\''
PY - 2005
Y1 - 2005
M3 - Journal article
VL - 91
SP - 25
EP - 38
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 1
ER -
