Standard
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. / Lametsch, Marianne Lund; Lametsch, René; Hviid, Marchen S.; Jensen, Ole N.; Skibsted, Leif Horsfelt.
In:
Meat Science, Vol. 77, No. 3, 2007, p. 295-303.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Lametsch, ML, Lametsch, R, Hviid, MS, Jensen, ON
& Skibsted, LH 2007, '
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage',
Meat Science, vol. 77, no. 3, pp. 295-303.
https://doi.org/10.1016/j.meatsci.2007.03.016
APA
Lametsch, M. L., Lametsch, R., Hviid, M. S., Jensen, O. N.
, & Skibsted, L. H. (2007).
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage.
Meat Science,
77(3), 295-303.
https://doi.org/10.1016/j.meatsci.2007.03.016
Vancouver
Lametsch ML, Lametsch R, Hviid MS, Jensen ON
, Skibsted LH.
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage.
Meat Science. 2007;77(3):295-303.
https://doi.org/10.1016/j.meatsci.2007.03.016
Author
Lametsch, Marianne Lund ; Lametsch, René ; Hviid, Marchen S. ; Jensen, Ole N. ; Skibsted, Leif Horsfelt. / High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. In: Meat Science. 2007 ; Vol. 77, No. 3. pp. 295-303.
Bibtex
@article{9c923da0a1c211ddb6ae000ea68e967b,
title = "High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage",
author = "Lametsch, {Marianne Lund} and Ren{\'e} Lametsch and Hviid, {Marchen S.} and Jensen, {Ole N.} and Skibsted, {Leif Horsfelt}",
year = "2007",
doi = "10.1016/j.meatsci.2007.03.016",
language = "English",
volume = "77",
pages = "295--303",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
AU - Lametsch, Marianne Lund
AU - Lametsch, René
AU - Hviid, Marchen S.
AU - Jensen, Ole N.
AU - Skibsted, Leif Horsfelt
PY - 2007
Y1 - 2007
U2 - 10.1016/j.meatsci.2007.03.016
DO - 10.1016/j.meatsci.2007.03.016
M3 - Journal article
C2 - 22061781
VL - 77
SP - 295
EP - 303
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
