Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

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@article{dde2c29f4eff4423aa085f6d6ff894dc,

title = "Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi",

author = "Bak, {Kathrine Holmgaard} and Thulstrup, {Peter Waaben} and Vibeke Orlien",

year = "2014",

doi = "10.1016/j.foodchem.2013.10.017",

language = "English",

volume = "148",

pages = "120--123",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

AU - Bak, Kathrine Holmgaard

AU - Thulstrup, Peter Waaben

AU - Orlien, Vibeke

PY - 2014

Y1 - 2014

U2 - 10.1016/j.foodchem.2013.10.017

DO - 10.1016/j.foodchem.2013.10.017

M3 - Journal article

C2 - 24262535

VL - 148

SP - 120

EP - 123

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -