Colour stability and lipid oxidation of fresh beef: development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition

Marianne Jakobsen; Grete Bertelsen

Colour stability and lipid oxidation of fresh beef: development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition

181 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	54
Sider (fra-til)	49-57
Antal sider	9
ISSN	0309-1740
Status	Udgivet - 2000

Adgang til dokumentet

http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl0572a/03091740/v0054i01/00002338.pdf

Citationsformater

@article{b7399990a1b911ddb6ae000ea68e967b,

title = "Colour stability and lipid oxidation of fresh beef: development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition",

author = "Marianne Jakobsen and Grete Bertelsen",

year = "2000",

language = "English",

volume = "54",

pages = "49--57",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Colour stability and lipid oxidation of fresh beef

T2 - development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition

AU - Jakobsen, Marianne

AU - Bertelsen, Grete

PY - 2000

Y1 - 2000

M3 - Journal article

SN - 0309-1740

VL - 54

SP - 49

EP - 57

JO - Meat Science

JF - Meat Science

ER -