The ¤multivariate advantage in fat determination in meat by bench-top NMR
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The ¤multivariate advantage in fat determination in meat by bench-top NMR. / Pedersen, H. T.; Berg, H.; Lundby, F.; Balling Engelsen, S.
I: Innovative Food Science and Emerging Technologies, Bind 2, 2001, s. 87-94.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Pedersen, HT, Berg, H, Lundby, F & Balling Engelsen, S 2001, 'The ¤multivariate advantage in fat determination in meat by bench-top NMR', Innovative Food Science and Emerging Technologies, bind 2, s. 87-94.
APA
Pedersen, H. T., Berg, H., Lundby, F., & Balling Engelsen, S. (2001). The ¤multivariate advantage in fat determination in meat by bench-top NMR. Innovative Food Science and Emerging Technologies, 2, 87-94.
Vancouver
Pedersen HT, Berg H, Lundby F, Balling Engelsen S. The ¤multivariate advantage in fat determination in meat by bench-top NMR. Innovative Food Science and Emerging Technologies. 2001;2:87-94.
Author
Bibtex
@article{935a98c0a1ba11ddb6ae000ea68e967b,
title = "The ¤multivariate advantage in fat determination in meat by bench-top NMR",
author = "Pedersen, {H. T.} and H. Berg and F. Lundby and {Balling Engelsen}, S.",
year = "2001",
language = "English",
volume = "2",
pages = "87--94",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - The ¤multivariate advantage in fat determination in meat by bench-top NMR
AU - Pedersen, H. T.
AU - Berg, H.
AU - Lundby, F.
AU - Balling Engelsen, S.
PY - 2001
Y1 - 2001
M3 - Journal article
VL - 2
SP - 87
EP - 94
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
SN - 1466-8564
ER -
ID: 7779142