Standard
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product. / Juncher, D.; Vestergaard, C. S.; Søltoft-Jensen, J.; Weber, C. J.; Bertelsen, G.; Skibsted, L. H.
In:
Meat Science, Vol. 55, 2000, p. 483-491.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Juncher, D, Vestergaard, CS, Søltoft-Jensen, J, Weber, CJ
, Bertelsen, G & Skibsted, LH 2000, '
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product',
Meat Science, vol. 55, pp. 483-491. <
http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl0763a/03091740/v0055i04/00002452.pdf>
APA
Juncher, D., Vestergaard, C. S., Søltoft-Jensen, J., Weber, C. J.
, Bertelsen, G., & Skibsted, L. H. (2000).
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product.
Meat Science,
55, 483-491.
http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl0763a/03091740/v0055i04/00002452.pdf
Vancouver
Juncher D, Vestergaard CS, Søltoft-Jensen J, Weber CJ, Bertelsen G, Skibsted LH. Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product. Meat Science. 2000;55:483-491.
Author
Juncher, D. ; Vestergaard, C. S. ; Søltoft-Jensen, J. ; Weber, C. J. ; Bertelsen, G. ; Skibsted, L. H. / Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product. In: Meat Science. 2000 ; Vol. 55. pp. 483-491.
Bibtex
@article{d7952380a1b911ddb6ae000ea68e967b,
title = "Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product",
author = "D. Juncher and Vestergaard, {C. S.} and J. S{\o}ltoft-Jensen and Weber, {C. J.} and G. Bertelsen and Skibsted, {L. H.}",
year = "2000",
language = "English",
volume = "55",
pages = "483--491",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product
AU - Juncher, D.
AU - Vestergaard, C. S.
AU - Søltoft-Jensen, J.
AU - Weber, C. J.
AU - Bertelsen, G.
AU - Skibsted, L. H.
PY - 2000
Y1 - 2000
M3 - Journal article
VL - 55
SP - 483
EP - 491
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -
