Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

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

Standard

Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. / Schindler, Sabrina; Krings, Ulrich; Berger, Ralf G.; Orlien, Vibeke.

In: Meat Science, Vol. 86, No. 2, 2010, p. 317-323.

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

Harvard

Schindler, S, Krings, U, Berger, RG & Orlien, V 2010, 'Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated', Meat Science, vol. 86, no. 2, pp. 317-323. https://doi.org/10.1016/j.meatsci.2010.04.036

APA

Schindler, S., Krings, U., Berger, R. G., & Orlien, V. (2010). Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Science, 86(2), 317-323. https://doi.org/10.1016/j.meatsci.2010.04.036

Vancouver

Schindler S, Krings U, Berger RG, Orlien V. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Science. 2010;86(2):317-323. https://doi.org/10.1016/j.meatsci.2010.04.036

Author

Schindler, Sabrina ; Krings, Ulrich ; Berger, Ralf G. ; Orlien, Vibeke. / Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. In: Meat Science. 2010 ; Vol. 86, No. 2. pp. 317-323.

Bibtex

@article{e456ab00af6f11df825b000ea68e967b,
title = "Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated",
author = "Sabrina Schindler and Ulrich Krings and Berger, {Ralf G.} and Vibeke Orlien",
year = "2010",
doi = "10.1016/j.meatsci.2010.04.036",
language = "English",
volume = "86",
pages = "317--323",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

AU - Schindler, Sabrina

AU - Krings, Ulrich

AU - Berger, Ralf G.

AU - Orlien, Vibeke

PY - 2010

Y1 - 2010

U2 - 10.1016/j.meatsci.2010.04.036

DO - 10.1016/j.meatsci.2010.04.036

M3 - Journal article

C2 - 20554122

VL - 86

SP - 317

EP - 323

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 21544609