Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi

Kathrine Holmgaard Bak; Vibeke Orlien; Anders H Karlsson; Gunilla Karin Lindahl

Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi

Kathrine Holmgaard Bak, Vibeke Orlien, Anders H Karlsson, Gunilla Karin Lindahl

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

Originalsprog	Engelsk
Titel	The 55. International Congress of Meat Science and Technology (ICoMST)
Antal sider	4
Forlag	International Congress of Meat Science and Technology (ICoMST)
Publikationsdato	2009
Sider	581-584
Status	Udgivet - 2009
Begivenhed	International Congress of Meat Science and Technology (ICoMST) - Copenhagen, Danmark Varighed: 16 aug. 2009 → 21 aug. 2009 Konferencens nummer: 55

Konference

Konference	International Congress of Meat Science and Technology (ICoMST)
Nummer	55
Land/Område	Danmark
By	Copenhagen
Periode	16/08/2009 → 21/08/2009

Citationsformater

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 Karin.

The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), 2009. s. 581-584.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

Bak, KH, Orlien, V, Karlsson, AH & Lindahl, GK 2009, Effect of high pressure processing, temperature, and storage on the color of pork longissimus dorsi. i The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), s. 581-584, International Congress of Meat Science and Technology (ICoMST), Copenhagen, Danmark, 16/08/2009.

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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 Lindahl, {Gunilla Karin}",

year = "2009",

language = "English",

pages = "581--584",

booktitle = "The 55. International Congress of Meat Science and Technology (ICoMST)",

publisher = "International Congress of Meat Science and Technology (ICoMST)",

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TY - GEN

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 Karin

N1 - Conference code: 55

PY - 2009

Y1 - 2009

M3 - Article in proceedings

SP - 581

EP - 584

BT - The 55. International Congress of Meat Science and Technology (ICoMST)

PB - International Congress of Meat Science and Technology (ICoMST)

Y2 - 16 August 2009 through 21 August 2009

ER -