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Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system. / Vestergaard, Jannie Steensig; Martens, Magni; Turkki, Pekka.
In:
Lebensmittel - Wissenschaft und Technologie, Vol. 40, No. 6, 2007, p. 1083-1094.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Vestergaard, JS, Martens, M & Turkki, P 2007, '
Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system',
Lebensmittel - Wissenschaft und Technologie, vol. 40, no. 6, pp. 1083-1094.
https://doi.org/10.1016/j.lwt.2006.06.009APA
Vestergaard, J. S., Martens, M., & Turkki, P. (2007).
Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system.
Lebensmittel - Wissenschaft und Technologie,
40(6), 1083-1094.
https://doi.org/10.1016/j.lwt.2006.06.009Vancouver
Vestergaard JS, Martens M, Turkki P.
Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system.
Lebensmittel - Wissenschaft und Technologie. 2007;40(6):1083-1094.
https://doi.org/10.1016/j.lwt.2006.06.009Author
Vestergaard, Jannie Steensig ; Martens, Magni ; Turkki, Pekka. / Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system. In: Lebensmittel - Wissenschaft und Technologie. 2007 ; Vol. 40, No. 6. pp. 1083-1094.
Bibtex
@article{c05f5230a1c311ddb6ae000ea68e967b,
title = "Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system",
keywords = "Former LIFE faculty, Electronic nose; Ion mobility spectrometry; Sensory analysis; Quality; Meat; Multivariate data analysis",
author = "Vestergaard, {Jannie Steensig} and Magni Martens and Pekka Turkki",
year = "2007",
doi = "10.1016/j.lwt.2006.06.009",
language = "English",
volume = "40",
pages = "1083--1094",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
number = "6",
}
RIS
TY - JOUR
T1 - Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system
AU - Vestergaard, Jannie Steensig
AU - Martens, Magni
AU - Turkki, Pekka
PY - 2007
Y1 - 2007
KW - Former LIFE faculty
KW - Electronic nose; Ion mobility spectrometry; Sensory analysis; Quality; Meat; Multivariate data analysis
U2 - 10.1016/j.lwt.2006.06.009
DO - 10.1016/j.lwt.2006.06.009
M3 - Journal article
VL - 40
SP - 1083
EP - 1094
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
IS - 6
ER -
