Effects of NaCl substitution on the sensory properties of sausages: temporal aspects
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Effects of NaCl substitution on the sensory properties of sausages : temporal aspects. / Paulsen, Morten T.; Nys, Alexia; Kvarberg, Randi; Hersleth, Margrethe.
In: Meat Science, Vol. 98, No. 2, 2014, p. 164-170.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Paulsen, MT, Nys, A, Kvarberg, R & Hersleth, M 2014, 'Effects of NaCl substitution on the sensory properties of sausages: temporal aspects', Meat Science, vol. 98, no. 2, pp. 164-170. https://doi.org/10.1016/j.meatsci.2014.05.020
APA
Paulsen, M. T., Nys, A., Kvarberg, R., & Hersleth, M. (2014). Effects of NaCl substitution on the sensory properties of sausages: temporal aspects. Meat Science, 98(2), 164-170. https://doi.org/10.1016/j.meatsci.2014.05.020
Vancouver
Paulsen MT, Nys A, Kvarberg R, Hersleth M. Effects of NaCl substitution on the sensory properties of sausages: temporal aspects. Meat Science. 2014;98(2):164-170. https://doi.org/10.1016/j.meatsci.2014.05.020
Author
Bibtex
@article{7f2a4c4aa4984ca8903b9a4946b50573,
title = "Effects of NaCl substitution on the sensory properties of sausages: temporal aspects",
author = "Paulsen, {Morten T.} and Alexia Nys and Randi Kvarberg and Margrethe Hersleth",
year = "2014",
doi = "10.1016/j.meatsci.2014.05.020",
language = "English",
volume = "98",
pages = "164--170",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Effects of NaCl substitution on the sensory properties of sausages
T2 - temporal aspects
AU - Paulsen, Morten T.
AU - Nys, Alexia
AU - Kvarberg, Randi
AU - Hersleth, Margrethe
PY - 2014
Y1 - 2014
U2 - 10.1016/j.meatsci.2014.05.020
DO - 10.1016/j.meatsci.2014.05.020
M3 - Journal article
C2 - 24960637
VL - 98
SP - 164
EP - 170
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
ID: 139969330