Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere. / Petersen, M. A.; Trolle, E.
In: Hygiene and nutrition in foodservice and catering, Vol. 1, 1996, p. 175-190.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Petersen, MA & Trolle, E 1996, 'Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere', Hygiene and nutrition in foodservice and catering, vol. 1, pp. 175-190.
APA
Petersen, M. A., & Trolle, E. (1996). Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere. Hygiene and nutrition in foodservice and catering, 1, 175-190.
Vancouver
Petersen MA, Trolle E. Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere. Hygiene and nutrition in foodservice and catering. 1996;1:175-190.
Author
Bibtex
@article{590bfaa0a1b611ddb6ae000ea68e967b,
title = "Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere",
author = "Petersen, {M. A.} and E. Trolle",
year = "1996",
language = "English",
volume = "1",
pages = "175--190",
journal = "Hygiene and nutrition in foodservice and catering",
}
RIS
TY - JOUR
T1 - Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere
AU - Petersen, M. A.
AU - Trolle, E.
PY - 1996
Y1 - 1996
M3 - Journal article
VL - 1
SP - 175
EP - 190
JO - Hygiene and nutrition in foodservice and catering
JF - Hygiene and nutrition in foodservice and catering
ER -
ID: 7703217