Oxidative stability and sensory quality of sous vide cooked products
Research output: Contribution to conference › Paper › Research
Standard
Oxidative stability and sensory quality of sous vide cooked products. / Bertelsen, G.; Juncher, D.
1996. Paper presented at 2. European Symposium on Sous Vide, 1996, Leuven proceedings.Research output: Contribution to conference › Paper › Research
Harvard
Bertelsen, G & Juncher, D 1996, 'Oxidative stability and sensory quality of sous vide cooked products', Paper presented at 2. European Symposium on Sous Vide, 1996, Leuven proceedings, 29/11/2010.
APA
Bertelsen, G., & Juncher, D. (1996). Oxidative stability and sensory quality of sous vide cooked products. Paper presented at 2. European Symposium on Sous Vide, 1996, Leuven proceedings.
Vancouver
Bertelsen G, Juncher D. Oxidative stability and sensory quality of sous vide cooked products. 1996. Paper presented at 2. European Symposium on Sous Vide, 1996, Leuven proceedings.
Author
Bibtex
@conference{7e9581b0a1b611ddb6ae000ea68e967b,
title = "Oxidative stability and sensory quality of sous vide cooked products",
author = "G. Bertelsen and D. Juncher",
note = "Sider: 134-145; null ; Conference date: 29-11-2010",
year = "1996",
language = "English",
}
RIS
TY - CONF
T1 - Oxidative stability and sensory quality of sous vide cooked products
AU - Bertelsen, G.
AU - Juncher, D.
N1 - Sider: 134-145
PY - 1996
Y1 - 1996
M3 - Paper
Y2 - 29 November 2010
ER -
ID: 7705264