Standard
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. / Juncher, D.; Rønn, B.; Mortensen, E. T.; Henckel, P.; Karlsson, A.; Skibsted, L. H.; Bertelsen, G.
In:
Meat Science, Vol. 58, 2001, p. 347-357.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Juncher, D, Rønn, B, Mortensen, ET, Henckel, P, Karlsson, A
, Skibsted, LH & Bertelsen, G 2001, '
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork',
Meat Science, vol. 58, pp. 347-357. <
http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl1019a/03091740/v0058i04/00002596.pdf>
APA
Juncher, D., Rønn, B., Mortensen, E. T., Henckel, P., Karlsson, A.
, Skibsted, L. H., & Bertelsen, G. (2001).
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork.
Meat Science,
58, 347-357.
http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl1019a/03091740/v0058i04/00002596.pdf
Vancouver
Juncher D, Rønn B, Mortensen ET, Henckel P, Karlsson A, Skibsted LH et al. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Science. 2001;58:347-357.
Author
Juncher, D. ; Rønn, B. ; Mortensen, E. T. ; Henckel, P. ; Karlsson, A. ; Skibsted, L. H. ; Bertelsen, G. / Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. In: Meat Science. 2001 ; Vol. 58. pp. 347-357.
Bibtex
@article{920c6de0a1ba11ddb6ae000ea68e967b,
title = "Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork",
author = "D. Juncher and B. R{\o}nn and Mortensen, {E. T.} and P. Henckel and A. Karlsson and Skibsted, {L. H.} and G. Bertelsen",
note = "Ukendte organisationer '\'90\', \'90\''",
year = "2001",
language = "English",
volume = "58",
pages = "347--357",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork
AU - Juncher, D.
AU - Rønn, B.
AU - Mortensen, E. T.
AU - Henckel, P.
AU - Karlsson, A.
AU - Skibsted, L. H.
AU - Bertelsen, G.
N1 - Ukendte organisationer '\'90\', \'90\''
PY - 2001
Y1 - 2001
M3 - Journal article
VL - 58
SP - 347
EP - 357
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -