Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity. / Reinbach, Helene Christine; Toft, M.; Møller, Per.

In: Food Quality and Preference, Vol. 20, No. 1, 2009, p. 42-49.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Reinbach, HC, Toft, M & Møller, P 2009, 'Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity', Food Quality and Preference, vol. 20, no. 1, pp. 42-49. https://doi.org/10.1016/j.foodqual.2008.07.003

APA

Reinbach, H. C., Toft, M., & Møller, P. (2009). Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity. Food Quality and Preference, 20(1), 42-49. https://doi.org/10.1016/j.foodqual.2008.07.003

Vancouver

Reinbach HC, Toft M, Møller P. Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity. Food Quality and Preference. 2009;20(1):42-49. https://doi.org/10.1016/j.foodqual.2008.07.003

Author

Reinbach, Helene Christine ; Toft, M. ; Møller, Per. / Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity. In: Food Quality and Preference. 2009 ; Vol. 20, No. 1. pp. 42-49.

Bibtex

@article{9f5b1cb07cef11de8bc9000ea68e967b,

title = "Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity",

author = "Reinbach, {Helene Christine} and M. Toft and Per M{\o}ller",

year = "2009",

doi = "10.1016/j.foodqual.2008.07.003",

language = "English",

volume = "20",

pages = "42--49",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

number = "1",

}

RIS

TY - JOUR

T1 - Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity

AU - Reinbach, Helene Christine

AU - Toft, M.

AU - Møller, Per

PY - 2009

Y1 - 2009

U2 - 10.1016/j.foodqual.2008.07.003

DO - 10.1016/j.foodqual.2008.07.003

M3 - Journal article

VL - 20

SP - 42

EP - 49

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 1

ER -

ID: 13435370