High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour

A. I. Andrés; J. K. S Møller; C. E. Adamsen; L. Skibsted

High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour

A. I. Andrés, J. K. S Møller, C. E. Adamsen, L. Skibsted

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

Originalsprog	Engelsk
Tidsskrift	European Food Research Technology
Vol/bind	219
Sider (fra-til)	205-210
Antal sider	6
Status	Udgivet - 2004

Bibliografisk note

Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Ciencia y Tecnologia de los Alimentos\', \'Universidad de Extremadura, Spain\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\''

Adgang til dokumentet

http://springerlink.metapress.com/app/home/contribution.asp?wasp=78u40mqvlm4kqwpgdmwk&referrer=parent&backto=issue,1,16;journal,5,94;linkingpublicationresults,1:100491,1

Citationsformater

Andrés, A. I., Møller, J. K. S., Adamsen, C. E., & Skibsted, L. (2004). High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour. European Food Research Technology, 219, 205-210. http://springerlink.metapress.com/app/home/contribution.asp?wasp=78u40mqvlm4kqwpgdmwk&referrer=parent&backto=issue,1,16;journal,5,94;linkingpublicationresults,1:100491,1

Andrés, AI, Møller, JKS, Adamsen, CE & Skibsted, L 2004, 'High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour', European Food Research Technology, bind 219, s. 205-210. <http://springerlink.metapress.com/app/home/contribution.asp?wasp=78u40mqvlm4kqwpgdmwk&referrer=parent&backto=issue,1,16;journal,5,94;linkingpublicationresults,1:100491,1>

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author = "Andr{\'e}s, {A. I.} and M{\o}ller, {J. K. S} and Adamsen, {C. E.} and L. Skibsted",

note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Ciencia y Tecnologia de los Alimentos\', \'Universidad de Extremadura, Spain\', \'F{\o}devarekemi\', \'F{\o}devarekemi\', \'F{\o}devarekemi\''",

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TY - JOUR

T1 - High pressure treatment of dry-cured lberian ham

T2 - effect on radical formation, lipid oxidation and colour

AU - Andrés, A. I.

AU - Møller, J. K. S

AU - Adamsen, C. E.

AU - Skibsted, L.

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Ciencia y Tecnologia de los Alimentos\', \'Universidad de Extremadura, Spain\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\''

PY - 2004

Y1 - 2004

M3 - Journal article

VL - 219

SP - 205

EP - 210

JO - European Food Research Technology

JF - European Food Research Technology

ER -