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Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics. / Laursen, Birgit Groth; Byrne, Derek Victor; Kirkegaard, Jakob Becker; Leisner, Jørgen.
I:
Journal of Applied Microbiology, Bind 106, Nr. 2, 2009, s. 543-553.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Laursen, BG, Byrne, DV, Kirkegaard, JB
& Leisner, J 2009, '
Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics',
Journal of Applied Microbiology, bind 106, nr. 2, s. 543-553.
https://doi.org/10.1111/j.1365-2672.2008.04045.xAPA
Laursen, B. G., Byrne, D. V., Kirkegaard, J. B.
, & Leisner, J. (2009).
Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics.
Journal of Applied Microbiology,
106(2), 543-553.
https://doi.org/10.1111/j.1365-2672.2008.04045.xVancouver
Laursen BG, Byrne DV, Kirkegaard JB
, Leisner J.
Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics.
Journal of Applied Microbiology. 2009;106(2):543-553.
https://doi.org/10.1111/j.1365-2672.2008.04045.xAuthor
Laursen, Birgit Groth ; Byrne, Derek Victor ; Kirkegaard, Jakob Becker ; Leisner, Jørgen. / Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics. I: Journal of Applied Microbiology. 2009 ; Bind 106, Nr. 2. s. 543-553.
Bibtex
@article{a3917400e59511deba73000ea68e967b,
title = "Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics",
keywords = "Former LIFE faculty, carnobacterium, chemical indices of spoilage, heat-processed MAP pork, lactobacillus, leuconostoc, multivariate data analysis, sensory profiling",
author = "Laursen, {Birgit Groth} and Byrne, {Derek Victor} and Kirkegaard, {Jakob Becker} and J{\o}rgen Leisner",
year = "2009",
doi = "10.1111/j.1365-2672.2008.04045.x",
language = "English",
volume = "106",
pages = "543--553",
journal = "Proceedings of the Society for Applied Bacteriology",
issn = "0370-1778",
publisher = "Wiley-Blackwell",
number = "2",
}
RIS
TY - JOUR
T1 - Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics
AU - Laursen, Birgit Groth
AU - Byrne, Derek Victor
AU - Kirkegaard, Jakob Becker
AU - Leisner, Jørgen
PY - 2009
Y1 - 2009
KW - Former LIFE faculty
KW - carnobacterium
KW - chemical indices of spoilage
KW - heat-processed MAP pork
KW - lactobacillus
KW - leuconostoc
KW - multivariate data analysis
KW - sensory profiling
U2 - 10.1111/j.1365-2672.2008.04045.x
DO - 10.1111/j.1365-2672.2008.04045.x
M3 - Journal article
C2 - 19200320
VL - 106
SP - 543
EP - 553
JO - Proceedings of the Society for Applied Bacteriology
JF - Proceedings of the Society for Applied Bacteriology
SN - 0370-1778
IS - 2
ER -
