Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Standard
Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins. / Berhe, Daniel Tsegay; Lametsch, Rene; Hviid, Marchen S.; Engelsen, Søren Balling.
2012. Abstract fra FAIM I, Dublin, Irland.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Harvard
Berhe, DT, Lametsch, R, Hviid, MS & Engelsen, SB 2012, 'Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins', FAIM I, Dublin, Irland, 24/09/2012 - 26/09/2012.
APA
Berhe, D. T., Lametsch, R., Hviid, M. S., & Engelsen, S. B. (2012). Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins. Abstract fra FAIM I, Dublin, Irland.
Vancouver
Berhe DT, Lametsch R, Hviid MS, Engelsen SB. Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins. 2012. Abstract fra FAIM I, Dublin, Irland.
Author
Bibtex
@conference{4c8a0d2307a74d37a14889265129469e,
title = "Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins",
author = "Berhe, {Daniel Tsegay} and Rene Lametsch and Hviid, {Marchen S.} and Engelsen, {S{\o}ren Balling}",
year = "2012",
language = "English",
note = "FAIM I : first annual conference on body and carcass evaluation, meat quality, software and traceability ; Conference date: 24-09-2012 Through 26-09-2012",
}
RIS
TY - ABST
T1 - Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins
AU - Berhe, Daniel Tsegay
AU - Lametsch, Rene
AU - Hviid, Marchen S.
AU - Engelsen, Søren Balling
N1 - Conference code: 1
PY - 2012
Y1 - 2012
M3 - Conference abstract for conference
T2 - FAIM I
Y2 - 24 September 2012 through 26 September 2012
ER -
ID: 91929836