Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities

Margit Mortensen, Henrik Jørgen Andersen, Søren Balling Engelsen, Hanne Christine Bertram

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{480a2f50a1c111ddb6ae000ea68e967b,

title = "Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities",

author = "Margit Mortensen and Andersen, {Henrik J{\o}rgen} and Engelsen, {S{\o}ren Balling} and Bertram, {Hanne Christine}",

year = "2006",

doi = "10.1016/j.meatsci.2005.05.027",

language = "English",

volume = "72",

pages = "34--42",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities

AU - Mortensen, Margit

AU - Andersen, Henrik Jørgen

AU - Engelsen, Søren Balling

AU - Bertram, Hanne Christine

PY - 2006

Y1 - 2006

U2 - 10.1016/j.meatsci.2005.05.027

DO - 10.1016/j.meatsci.2005.05.027

M3 - Journal article

C2 - 22061371

SN - 0309-1740

VL - 72

SP - 34

EP - 42

JO - Meat Science

JF - Meat Science

IS - 1

ER -