Standard
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system. / Gøtterup, Jacob; Olsen, Karsten; Knøchel, Susanne; Tjener, Karsten; Stahnke, Louise H.; Møller, Jens Kristian Stenbæk.
In:
International Journal of Food Microbiology, Vol. 120, No. 3, 2007, p. 303-310.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Gøtterup, J
, Olsen, K, Knøchel, S, Tjener, K, Stahnke, LH & Møller, JKS 2007, '
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system',
International Journal of Food Microbiology, vol. 120, no. 3, pp. 303-310.
https://doi.org/10.1016/j.ijfoodmicro.2007.08.034APA
Gøtterup, J.
, Olsen, K., Knøchel, S., Tjener, K., Stahnke, L. H., & Møller, J. K. S. (2007).
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system.
International Journal of Food Microbiology,
120(3), 303-310.
https://doi.org/10.1016/j.ijfoodmicro.2007.08.034Vancouver
Gøtterup J
, Olsen K, Knøchel S, Tjener K, Stahnke LH, Møller JKS.
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system.
International Journal of Food Microbiology. 2007;120(3):303-310.
https://doi.org/10.1016/j.ijfoodmicro.2007.08.034Author
Gøtterup, Jacob ; Olsen, Karsten ; Knøchel, Susanne ; Tjener, Karsten ; Stahnke, Louise H. ; Møller, Jens Kristian Stenbæk. / Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system. In: International Journal of Food Microbiology. 2007 ; Vol. 120, No. 3. pp. 303-310.
Bibtex
@article{5206b990a1c311ddb6ae000ea68e967b,
title = "Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system",
author = "Jacob G{\o}tterup and Karsten Olsen and Susanne Kn{\o}chel and Karsten Tjener and Stahnke, {Louise H.} and M{\o}ller, {Jens Kristian Stenb{\ae}k}",
year = "2007",
doi = "10.1016/j.ijfoodmicro.2007.08.034",
language = "English",
volume = "120",
pages = "303--310",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system
AU - Gøtterup, Jacob
AU - Olsen, Karsten
AU - Knøchel, Susanne
AU - Tjener, Karsten
AU - Stahnke, Louise H.
AU - Møller, Jens Kristian Stenbæk
PY - 2007
Y1 - 2007
U2 - 10.1016/j.ijfoodmicro.2007.08.034
DO - 10.1016/j.ijfoodmicro.2007.08.034
M3 - Journal article
C2 - 17920151
VL - 120
SP - 303
EP - 310
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
IS - 3
ER -
