Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages

Research output: Contribution to journalJournal articlepeer-review

Standard

Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages. / Grossi, Alberto Blak; Søltoft-Jensen, Jakob; Knudsen, Jes Christian; Christensen, Mette; Orlien, Vibeke.

In: Meat Science, Vol. 89, No. 2, 2011, p. 195-201.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Grossi, AB, Søltoft-Jensen, J, Knudsen, JC, Christensen, M & Orlien, V 2011, 'Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages', Meat Science, vol. 89, no. 2, pp. 195-201. https://doi.org/10.1016/j.meatsci.2011.04.017

APA

Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M., & Orlien, V. (2011). Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages. Meat Science, 89(2), 195-201. https://doi.org/10.1016/j.meatsci.2011.04.017

Vancouver

Grossi AB, Søltoft-Jensen J, Knudsen JC, Christensen M, Orlien V. Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages. Meat Science. 2011;89(2):195-201. https://doi.org/10.1016/j.meatsci.2011.04.017

Author

Grossi, Alberto Blak ; Søltoft-Jensen, Jakob ; Knudsen, Jes Christian ; Christensen, Mette ; Orlien, Vibeke. / Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages. In: Meat Science. 2011 ; Vol. 89, No. 2. pp. 195-201.

Bibtex

@article{db143b0e091d41338443998bdc9a5726,
title = "Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages",
author = "Grossi, {Alberto Blak} and Jakob S{\o}ltoft-Jensen and Knudsen, {Jes Christian} and Mette Christensen and Vibeke Orlien",
year = "2011",
doi = "10.1016/j.meatsci.2011.04.017",
language = "English",
volume = "89",
pages = "195--201",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages

AU - Grossi, Alberto Blak

AU - Søltoft-Jensen, Jakob

AU - Knudsen, Jes Christian

AU - Christensen, Mette

AU - Orlien, Vibeke

PY - 2011

Y1 - 2011

U2 - 10.1016/j.meatsci.2011.04.017

DO - 10.1016/j.meatsci.2011.04.017

M3 - Journal article

C2 - 21576003

VL - 89

SP - 195

EP - 201

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 33698196