Standard
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene. / Bertram, H.C.; Engelsen, S.B.; Busk, H.; Karlsson, A.H.; Andersen, H.J.
I:
Meat Science, Nr. 66, 2004, s. 437-466.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Bertram, HC, Engelsen, SB, Busk, H, Karlsson, AH & Andersen, HJ 2004, 'Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene', Meat Science, nr. 66, s. 437-466.
APA
Bertram, H. C., Engelsen, S. B., Busk, H., Karlsson, A. H., & Andersen, H. J. (2004). Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene. Meat Science, (66), 437-466.
Vancouver
Bertram HC, Engelsen SB, Busk H, Karlsson AH, Andersen HJ. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene. Meat Science. 2004;(66):437-466.
Author
Bertram, H.C. ; Engelsen, S.B. ; Busk, H. ; Karlsson, A.H. ; Andersen, H.J. / Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene. I: Meat Science. 2004 ; Nr. 66. s. 437-466.
Bibtex
@article{9db28970a1bc11ddb6ae000ea68e967b,
title = "Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene",
author = "H.C. Bertram and S.B. Engelsen and H. Busk and A.H. Karlsson and H.J. Andersen",
note = "Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Levnedsmiddelteknologi\', \'Levnedsmiddelteknologi\', \'Department of Food Science\', \'Danish Institute of Agricultural Sciences,Foulu\''",
year = "2004",
language = "English",
pages = "437--466",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "66",
}
RIS
TY - JOUR
T1 - Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene
AU - Bertram, H.C.
AU - Engelsen, S.B.
AU - Busk, H.
AU - Karlsson, A.H.
AU - Andersen, H.J.
N1 - Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Levnedsmiddelteknologi\', \'Levnedsmiddelteknologi\', \'Department of Food Science\', \'Danish Institute of Agricultural Sciences,Foulu\''
PY - 2004
Y1 - 2004
M3 - Journal article
SP - 437
EP - 466
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 66
ER -
