Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. / Adamsen, Christina Elslund; Møller, Jens Kristian Stenbæk; Laursen, Kristoffer; Olsen, Karsten; Skibsted, Leif Horsfelt.

In: Meat Science, Vol. 72, No. 4, 2006, p. 672-679.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Adamsen, CE, Møller, JKS, Laursen, K, Olsen, K & Skibsted, LH 2006, 'Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite', Meat Science, vol. 72, no. 4, pp. 672-679. https://doi.org/10.1016/j.meatsci.2005.09.017

APA

Adamsen, C. E., Møller, J. K. S., Laursen, K., Olsen, K., & Skibsted, L. H. (2006). Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. Meat Science, 72(4), 672-679. https://doi.org/10.1016/j.meatsci.2005.09.017

Vancouver

Adamsen CE, Møller JKS, Laursen K, Olsen K, Skibsted LH. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. Meat Science. 2006;72(4):672-679. https://doi.org/10.1016/j.meatsci.2005.09.017

Author

Adamsen, Christina Elslund ; Møller, Jens Kristian Stenbæk ; Laursen, Kristoffer ; Olsen, Karsten ; Skibsted, Leif Horsfelt. / Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. In: Meat Science. 2006 ; Vol. 72, No. 4. pp. 672-679.

Bibtex

@article{41f39c60a1c011ddb6ae000ea68e967b,
title = "Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite",
author = "Adamsen, {Christina Elslund} and M{\o}ller, {Jens Kristian Stenb{\ae}k} and Kristoffer Laursen and Karsten Olsen and Skibsted, {Leif Horsfelt}",
year = "2006",
doi = "10.1016/j.meatsci.2005.09.017",
language = "English",
volume = "72",
pages = "672--679",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

AU - Adamsen, Christina Elslund

AU - Møller, Jens Kristian Stenbæk

AU - Laursen, Kristoffer

AU - Olsen, Karsten

AU - Skibsted, Leif Horsfelt

PY - 2006

Y1 - 2006

U2 - 10.1016/j.meatsci.2005.09.017

DO - 10.1016/j.meatsci.2005.09.017

M3 - Journal article

C2 - 22061879

VL - 72

SP - 672

EP - 679

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -

ID: 8007844