NMR-cooking: monitoring the changes in meat during cooking by low-field H-NMR
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Standard
NMR-cooking : monitoring the changes in meat during cooking by low-field H-NMR. / Micklander, E.; Peshlov, B.; Purslow, P. P.; Balling Engelsen, S.
I: Trends in Food Science & Technology, Bind 13, Nr. 9-10, 2002, s. 341-346.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Micklander, E, Peshlov, B, Purslow, PP & Balling Engelsen, S 2002, 'NMR-cooking: monitoring the changes in meat during cooking by low-field H-NMR', Trends in Food Science & Technology, bind 13, nr. 9-10, s. 341-346.
APA
Micklander, E., Peshlov, B., Purslow, P. P., & Balling Engelsen, S. (2002). NMR-cooking: monitoring the changes in meat during cooking by low-field H-NMR. Trends in Food Science & Technology, 13(9-10), 341-346.
Vancouver
Micklander E, Peshlov B, Purslow PP, Balling Engelsen S. NMR-cooking: monitoring the changes in meat during cooking by low-field H-NMR. Trends in Food Science & Technology. 2002;13(9-10):341-346.
Author
Bibtex
@article{e3753ad0a1bb11ddb6ae000ea68e967b,
title = "NMR-cooking: monitoring the changes in meat during cooking by low-field H-NMR",
author = "E. Micklander and B. Peshlov and Purslow, {P. P.} and {Balling Engelsen}, S.",
year = "2002",
language = "English",
volume = "13",
pages = "341--346",
journal = "Trends in Food Science & Technology",
issn = "0924-2244",
publisher = "Pergamon Press",
number = "9-10",
}
RIS
TY - JOUR
T1 - NMR-cooking
T2 - monitoring the changes in meat during cooking by low-field H-NMR
AU - Micklander, E.
AU - Peshlov, B.
AU - Purslow, P. P.
AU - Balling Engelsen, S.
PY - 2002
Y1 - 2002
M3 - Journal article
VL - 13
SP - 341
EP - 346
JO - Trends in Food Science & Technology
JF - Trends in Food Science & Technology
SN - 0924-2244
IS - 9-10
ER -
ID: 7822415