Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi
Research output: Contribution to conference › Poster › Research
Standard
Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi. / Bak, Kathrine Holmgaard; Orlien, Vibeke; Karlsson, Anders H; Lindahl, Gunilla.
2009. Poster session presented at 55th International Congress of Meat Science and Technology, København, Denmark.Research output: Contribution to conference › Poster › Research
Harvard
Bak, KH, Orlien, V, Karlsson, AH & Lindahl, G 2009, 'Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi', 55th International Congress of Meat Science and Technology, København, Denmark, 29/11/2010.
APA
Bak, K. H., Orlien, V., Karlsson, A. H., & Lindahl, G. (2009). Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi. Poster session presented at 55th International Congress of Meat Science and Technology, København, Denmark.
Vancouver
Bak KH, Orlien V, Karlsson AH, Lindahl G. Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi. 2009. Poster session presented at 55th International Congress of Meat Science and Technology, København, Denmark.
Author
Bibtex
@conference{c98f1100011d11df825d000ea68e967b,
title = "Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi",
author = "Bak, {Kathrine Holmgaard} and Vibeke Orlien and Karlsson, {Anders H} and Gunilla Lindahl",
year = "2009",
language = "English",
note = "null ; Conference date: 29-11-2010",
}
RIS
TY - CONF
T1 - Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi
AU - Bak, Kathrine Holmgaard
AU - Orlien, Vibeke
AU - Karlsson, Anders H
AU - Lindahl, Gunilla
PY - 2009
Y1 - 2009
M3 - Poster
Y2 - 29 November 2010
ER -
ID: 16979125