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Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR. / Miklos, Rikke; Mora-Gallego, H.; Larsen, Flemming Hofmann; Serra, X.; Cheong, Ling-Zhi; Xu, X.; Arnau, J.; Lametsch, Rene.
In:
Meat Science, Vol. 96, No. 1, 01.2014, p. 617-622.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Miklos, R, Mora-Gallego, H, Larsen, FH, Serra, X, Cheong, L-Z, Xu, X, Arnau, J
& Lametsch, R 2014, '
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR',
Meat Science, vol. 96, no. 1, pp. 617-622.
https://doi.org/10.1016/j.meatsci.2013.08.025APA
Miklos, R., Mora-Gallego, H., Larsen, F. H., Serra, X., Cheong, L-Z., Xu, X., Arnau, J.
, & Lametsch, R. (2014).
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.
Meat Science,
96(1), 617-622.
https://doi.org/10.1016/j.meatsci.2013.08.025Vancouver
Miklos R, Mora-Gallego H, Larsen FH, Serra X, Cheong L-Z, Xu X et al.
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.
Meat Science. 2014 Jan;96(1):617-622.
https://doi.org/10.1016/j.meatsci.2013.08.025Author
Miklos, Rikke ; Mora-Gallego, H. ; Larsen, Flemming Hofmann ; Serra, X. ; Cheong, Ling-Zhi ; Xu, X. ; Arnau, J. ; Lametsch, Rene. / Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR. In: Meat Science. 2014 ; Vol. 96, No. 1. pp. 617-622.
Bibtex
@article{5cb5e18b7591483986ecd745b717a53c,
title = "Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR",
author = "Rikke Miklos and H. Mora-Gallego and Larsen, {Flemming Hofmann} and X. Serra and Ling-Zhi Cheong and X. Xu and J. Arnau and Rene Lametsch",
year = "2014",
month = jan,
doi = "10.1016/j.meatsci.2013.08.025",
language = "English",
volume = "96",
pages = "617--622",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR
AU - Miklos, Rikke
AU - Mora-Gallego, H.
AU - Larsen, Flemming Hofmann
AU - Serra, X.
AU - Cheong, Ling-Zhi
AU - Xu, X.
AU - Arnau, J.
AU - Lametsch, Rene
PY - 2014/1
Y1 - 2014/1
U2 - 10.1016/j.meatsci.2013.08.025
DO - 10.1016/j.meatsci.2013.08.025
M3 - Journal article
C2 - 24045062
VL - 96
SP - 617
EP - 622
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 1
ER -
