Standard
Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. / Aaslyng, M. D; Bejerholm, C; Ertbjerg, P; Bertram, H. C; Andersen, H. J.
I:
Food Quality and Preference, Bind 14, Nr. 4, 2003, s. 277-288.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Aaslyng, MD, Bejerholm, C, Ertbjerg, P, Bertram, HC & Andersen, HJ 2003, 'Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure', Food Quality and Preference, bind 14, nr. 4, s. 277-288.
APA
Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., & Andersen, H. J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14(4), 277-288.
Vancouver
Aaslyng MD, Bejerholm C, Ertbjerg P, Bertram HC, Andersen HJ. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference. 2003;14(4):277-288.
Author
Aaslyng, M. D ; Bejerholm, C ; Ertbjerg, P ; Bertram, H. C ; Andersen, H. J. / Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. I: Food Quality and Preference. 2003 ; Bind 14, Nr. 4. s. 277-288.
Bibtex
@article{752d0070a1bc11ddb6ae000ea68e967b,
title = "Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure",
author = "Aaslyng, {M. D} and C Bejerholm and P Ertbjerg and Bertram, {H. C} and Andersen, {H. J}",
note = "Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget'",
year = "2003",
language = "English",
volume = "14",
pages = "277--288",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",
number = "4",
}
RIS
TY - JOUR
T1 - Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
AU - Aaslyng, M. D
AU - Bejerholm, C
AU - Ertbjerg, P
AU - Bertram, H. C
AU - Andersen, H. J
N1 - Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget'
PY - 2003
Y1 - 2003
M3 - Journal article
VL - 14
SP - 277
EP - 288
JO - Food Quality and Preference
JF - Food Quality and Preference
SN - 0950-3293
IS - 4
ER -
