Standard
Oxidative stability of chilled pork chops following long term freeze storage. / Hansen, E.; Juncher, D.; Henckel, P.; Karlsson, A.; Bertelsen, G.; Skibsted, L.
In:
Meat Science, Vol. 68, No. 3, 2004, p. 479-484.
Research output: Contribution to journal › Journal article › peer-review
Harvard
Hansen, E
, Juncher, D, Henckel, P, Karlsson, A
, Bertelsen, G & Skibsted, L 2004, '
Oxidative stability of chilled pork chops following long term freeze storage',
Meat Science, vol. 68, no. 3, pp. 479-484. <
https://www.sciencedirect.com/science?@0332ob=ArticleURL&@0332udi=B6T9G-4CKNMCV-4&@0332user=641886&@0332handle=B-WA-A-W-WA-MsSAYVW-UUA-AAUWVAWCZZ-AUEEEEBBZZ-DBUCCBADC-WA-U&@0332fmt=full&@0332coverDate=11%2F30%2F2004&@0332rdoc=17&@0332orig=browse&@0332srch=%23toc%235114%232004%23999319996%23509198!&@0332cdi=5114&view=c&@0332acct=C000034458&@0332version=1&@0332urlVersion=0&@0332userid=641886&md5=cbdfafdcc14e2b4fe0dc1c6957e70aeb>
APA
Hansen, E.
, Juncher, D., Henckel, P., Karlsson, A.
, Bertelsen, G., & Skibsted, L. (2004).
Oxidative stability of chilled pork chops following long term freeze storage.
Meat Science,
68(3), 479-484.
https://www.sciencedirect.com/science?@0332ob=ArticleURL&@0332udi=B6T9G-4CKNMCV-4&@0332user=641886&@0332handle=B-WA-A-W-WA-MsSAYVW-UUA-AAUWVAWCZZ-AUEEEEBBZZ-DBUCCBADC-WA-U&@0332fmt=full&@0332coverDate=11%2F30%2F2004&@0332rdoc=17&@0332orig=browse&@0332srch=%23toc%235114%232004%23999319996%23509198!&@0332cdi=5114&view=c&@0332acct=C000034458&@0332version=1&@0332urlVersion=0&@0332userid=641886&md5=cbdfafdcc14e2b4fe0dc1c6957e70aeb
Vancouver
Hansen E, Juncher D, Henckel P, Karlsson A, Bertelsen G, Skibsted L. Oxidative stability of chilled pork chops following long term freeze storage. Meat Science. 2004;68(3):479-484.
Author
Hansen, E. ; Juncher, D. ; Henckel, P. ; Karlsson, A. ; Bertelsen, G. ; Skibsted, L. / Oxidative stability of chilled pork chops following long term freeze storage. In: Meat Science. 2004 ; Vol. 68, No. 3. pp. 479-484.
Bibtex
@article{bc0a37a0a1bd11ddb6ae000ea68e967b,
title = "Oxidative stability of chilled pork chops following long term freeze storage",
author = "E. Hansen and D. Juncher and P. Henckel and A. Karlsson and G. Bertelsen and L. Skibsted",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'F{\o}devarekemi\', \'F{\o}devarekemi\', \'Department of Product Quality\', \'Research Centre Foulum, Tjele, Denmark\', \'Department of Product Quality\', \'Research Centre Foulum, Tjele, Denmark\', \'F{\o}devarekemi\', \'F{\o}devarekemi\''",
year = "2004",
language = "English",
volume = "68",
pages = "479--484",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Oxidative stability of chilled pork chops following long term freeze storage
AU - Hansen, E.
AU - Juncher, D.
AU - Henckel, P.
AU - Karlsson, A.
AU - Bertelsen, G.
AU - Skibsted, L.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Fødevarekemi\', \'Fødevarekemi\', \'Department of Product Quality\', \'Research Centre Foulum, Tjele, Denmark\', \'Department of Product Quality\', \'Research Centre Foulum, Tjele, Denmark\', \'Fødevarekemi\', \'Fødevarekemi\''
PY - 2004
Y1 - 2004
M3 - Journal article
VL - 68
SP - 479
EP - 484
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -