Effect of prolonged heat treatment from 48ºC to 63ºC on toughness, cooking loss and color of pork

Line Bach Christensen, Per Ertbjerg, Margit Dall Aaslyng, Mette Christensen

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

145 Citationer (Scopus)

Adgang til dokumentet

@article{2c04005fecd14df0a438c66f06e66dc6,

title = "Effect of prolonged heat treatment from 48ºC to 63ºC on toughness, cooking loss and color of pork",

author = "Christensen, {Line Bach} and Per Ertbjerg and Aaslyng, {Margit Dall} and Mette Christensen",

year = "2011",

doi = "10.1016/j.meatsci.2010.12.035",

language = "English",

volume = "88",

pages = "280--285",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Effect of prolonged heat treatment from 48ºC to 63ºC on toughness, cooking loss and color of pork

AU - Christensen, Line Bach

AU - Ertbjerg, Per

AU - Aaslyng, Margit Dall

AU - Christensen, Mette

PY - 2011

Y1 - 2011

U2 - 10.1016/j.meatsci.2010.12.035

DO - 10.1016/j.meatsci.2010.12.035

M3 - Journal article

C2 - 21256682

SN - 0309-1740

VL - 88

SP - 280

EP - 285

JO - Meat Science

JF - Meat Science

IS - 2

ER -