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Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef. / Mortensen, Louise Mørch; Frøst, Michael Bom; Skibsted, Leif Horsfelt; Risbo, Jens.
In:
Journal of Culinary Science & Technology (Print Edition), Vol. 10, No. 1, 2012, p. 75-90.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Mortensen, LM
, Frøst, MB, Skibsted, LH & Risbo, J 2012, '
Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef',
Journal of Culinary Science & Technology (Print Edition), vol. 10, no. 1, pp. 75-90.
https://doi.org/10.1080/15428052.2012.651024APA
Mortensen, L. M.
, Frøst, M. B., Skibsted, L. H., & Risbo, J. (2012).
Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef.
Journal of Culinary Science & Technology (Print Edition),
10(1), 75-90.
https://doi.org/10.1080/15428052.2012.651024Vancouver
Mortensen LM
, Frøst MB, Skibsted LH, Risbo J.
Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef.
Journal of Culinary Science & Technology (Print Edition). 2012;10(1):75-90.
https://doi.org/10.1080/15428052.2012.651024Author
Mortensen, Louise Mørch ; Frøst, Michael Bom ; Skibsted, Leif Horsfelt ; Risbo, Jens. / Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef. In: Journal of Culinary Science & Technology (Print Edition). 2012 ; Vol. 10, No. 1. pp. 75-90.
Bibtex
@article{60a8032f96f94f3797d6692afb8ef524,
title = "Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef",
author = "Mortensen, {Louise M{\o}rch} and Fr{\o}st, {Michael Bom} and Skibsted, {Leif Horsfelt} and Jens Risbo",
year = "2012",
doi = "10.1080/15428052.2012.651024",
language = "English",
volume = "10",
pages = "75--90",
journal = "Journal of Culinary Science and Technology",
issn = "1542-8052",
publisher = "Taylor & Francis",
number = "1",
}
RIS
TY - JOUR
T1 - Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef
AU - Mortensen, Louise Mørch
AU - Frøst, Michael Bom
AU - Skibsted, Leif Horsfelt
AU - Risbo, Jens
PY - 2012
Y1 - 2012
U2 - 10.1080/15428052.2012.651024
DO - 10.1080/15428052.2012.651024
M3 - Journal article
VL - 10
SP - 75
EP - 90
JO - Journal of Culinary Science and Technology
JF - Journal of Culinary Science and Technology
SN - 1542-8052
IS - 1
ER -
