Standard
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. / Nissen, Lise Rølmer; Byrne, Derek Victor; Bertelsen, Grete; Skibsted, Leif Horsfelt.
In:
Meat Science, Vol. 68, No. 3, 2004, p. 485-495.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Nissen, LR, Byrne, DV
, Bertelsen, G & Skibsted, LH 2004, '
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis',
Meat Science, vol. 68, no. 3, pp. 485-495. <
https://www.sciencedirect.com/science?@0332ob=ArticleURL&@0332udi=B6T9G-4CMYMV9-1&@0332user=641886&@0332handle=B-WA-A-W-WA-MsSAYVW-UUA-AAUWVAWCZZ-AUEEEEBBZZ-DBUCCBADC-WA-U&@0332fmt=full&@0332coverDate=11%2F30%2F2004&@0332rdoc=18&@0332orig=browse&@0332srch=%23toc%235114%232004%23999319996%23509198!&@0332cdi=5114&view=c&@0332acct=C000034458&@0332version=1&@0332urlVersion=0&@0332userid=641886&md5=b1d5d2537736a46e9a785551fcd1d99e>
APA
Vancouver
Nissen LR, Byrne DV, Bertelsen G, Skibsted LH. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Science. 2004;68(3):485-495.
Author
Nissen, Lise Rølmer ; Byrne, Derek Victor ; Bertelsen, Grete ; Skibsted, Leif Horsfelt. / The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. In: Meat Science. 2004 ; Vol. 68, No. 3. pp. 485-495.
Bibtex
@article{bc4bd480a1bd11ddb6ae000ea68e967b,
title = "The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis",
author = "Nissen, {Lise R{\o}lmer} and Byrne, {Derek Victor} and Grete Bertelsen and Skibsted, {Leif Horsfelt}",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'F{\o}devarekemi\', \'F{\o}devarekemi\''",
year = "2004",
language = "English",
volume = "68",
pages = "485--495",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
AU - Nissen, Lise Rølmer
AU - Byrne, Derek Victor
AU - Bertelsen, Grete
AU - Skibsted, Leif Horsfelt
N1 - Kode for udgivelsesland: 'us'
Kode for bibliotekets beholdning: 'modtaget'
Ukendte organisationer '\'Fødevarekemi\', \'Fødevarekemi\''
PY - 2004
Y1 - 2004
M3 - Journal article
VL - 68
SP - 485
EP - 495
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
