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

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Original language	English
Title of host publication	The 55. International Congress of Meat Science and Technology (ICoMST)
Number of pages	4
Publisher	International Congress of Meat Science and Technology (ICoMST)
Publication date	2009
Pages	581-584
Publication status	Published - 2009
Event	International Congress of Meat Science and Technology (ICoMST) - Copenhagen, Denmark Duration: 16 Aug 2009 → 21 Aug 2009 Conference number: 55

Conference

Conference	International Congress of Meat Science and Technology (ICoMST)
Number	55
Country/Territory	Denmark
City	Copenhagen
Period	16/08/2009 → 21/08/2009

Cite this

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. p. 581-584.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › 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. in The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), pp. 581-584, International Congress of Meat Science and Technology (ICoMST), Copenhagen, Denmark, 16/08/2009.

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

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year = "2009",

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pages = "581--584",

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

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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 -