Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods

P. N. Jensen; B. Danielsen; G. Bertelsen; L. H. Skibsted; M. L. Andersen

Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods

P. N. Jensen, B. Danielsen, G. Bertelsen, L. H. Skibsted, M. L. Andersen

38 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	91
Udgave nummer	1
Sider (fra-til)	25-38
Antal sider	14
ISSN	0308-8146
Status	Udgivet - 2005

Citationsformater

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title = "Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods",

author = "Jensen, {P. N.} and B. Danielsen and G. Bertelsen and Skibsted, {L. H.} and Andersen, {M. L.}",

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year = "2005",

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T1 - Storage stabilities of pork scratchings, peanuts, oatmeal and muesli

T2 - comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods

AU - Jensen, P. N.

AU - Danielsen, B.

AU - Bertelsen, G.

AU - Skibsted, L. H.

AU - Andersen, M. L.

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\''

PY - 2005

Y1 - 2005

M3 - Journal article

SN - 0308-8146

VL - 91

SP - 25

EP - 38

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -