Analytical methods for authentication of fresh vs. thawed meat - a review
Research output: Contribution to journal › Review › Research › peer-review
Standard
Analytical methods for authentication of fresh vs. thawed meat - a review. / Ballin, Nicolai Zederkopff; Lametsch, Rene.
In: Meat Science, Vol. 80, No. 2, 2008, p. 151-158.Research output: Contribution to journal › Review › Research › peer-review
Harvard
Ballin, NZ & Lametsch, R 2008, 'Analytical methods for authentication of fresh vs. thawed meat - a review', Meat Science, vol. 80, no. 2, pp. 151-158. https://doi.org/10.1016/j.meatsci.2007.12.024
APA
Ballin, N. Z., & Lametsch, R. (2008). Analytical methods for authentication of fresh vs. thawed meat - a review. Meat Science, 80(2), 151-158. https://doi.org/10.1016/j.meatsci.2007.12.024
Vancouver
Ballin NZ, Lametsch R. Analytical methods for authentication of fresh vs. thawed meat - a review. Meat Science. 2008;80(2):151-158. https://doi.org/10.1016/j.meatsci.2007.12.024
Author
Bibtex
@article{01b555b0a8e211debc73000ea68e967b,
title = "Analytical methods for authentication of fresh vs. thawed meat - a review",
author = "Ballin, {Nicolai Zederkopff} and Rene Lametsch",
year = "2008",
doi = "10.1016/j.meatsci.2007.12.024",
language = "English",
volume = "80",
pages = "151--158",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Analytical methods for authentication of fresh vs. thawed meat - a review
AU - Ballin, Nicolai Zederkopff
AU - Lametsch, Rene
PY - 2008
Y1 - 2008
U2 - 10.1016/j.meatsci.2007.12.024
DO - 10.1016/j.meatsci.2007.12.024
M3 - Review
C2 - 22063317
VL - 80
SP - 151
EP - 158
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
ID: 14665163