Standard
The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey. / Bruun-Jensen, L.; Skovgaard, I. M.; Agerbo Madsen, E.; Skibsted, L. H.; Bertelsen, G.
In:
Food Chemistry, Vol. 55, No. 1, 1996, p. 41-47.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Bruun-Jensen, L, Skovgaard, IM, Agerbo Madsen, E, Skibsted, LH & Bertelsen, G 1996, 'The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey', Food Chemistry, vol. 55, no. 1, pp. 41-47.
APA
Bruun-Jensen, L., Skovgaard, I. M., Agerbo Madsen, E., Skibsted, L. H., & Bertelsen, G. (1996). The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey. Food Chemistry, 55(1), 41-47.
Vancouver
Bruun-Jensen L, Skovgaard IM, Agerbo Madsen E, Skibsted LH, Bertelsen G. The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey. Food Chemistry. 1996;55(1):41-47.
Author
Bruun-Jensen, L. ; Skovgaard, I. M. ; Agerbo Madsen, E. ; Skibsted, L. H. ; Bertelsen, G. / The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey. In: Food Chemistry. 1996 ; Vol. 55, No. 1. pp. 41-47.
Bibtex
@article{5419ce00a1b611ddb6ae000ea68e967b,
title = "The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey",
author = "L. Bruun-Jensen and Skovgaard, {I. M.} and {Agerbo Madsen}, E. and Skibsted, {L. H.} and G. Bertelsen",
note = "Ukendte organisationer '\'Levnedsmiddelcentret\''",
year = "1996",
language = "English",
volume = "55",
pages = "41--47",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey
AU - Bruun-Jensen, L.
AU - Skovgaard, I. M.
AU - Agerbo Madsen, E.
AU - Skibsted, L. H.
AU - Bertelsen, G.
N1 - Ukendte organisationer '\'Levnedsmiddelcentret\''
PY - 1996
Y1 - 1996
M3 - Journal article
VL - 55
SP - 41
EP - 47
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 1
ER -
