The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis

Lise Rølmer Nissen; Derek Victor Byrne; Grete Bertelsen; Leif Horsfelt Skibsted

The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis

Lise Rølmer Nissen, Derek Victor Byrne, Grete Bertelsen, Leif Horsfelt Skibsted

148 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	68
Udgave nummer	3
Sider (fra-til)	485-495
Antal sider	11
ISSN	0309-1740
Status	Udgivet - 2004

Adgang til dokumentet

http://www.sciencedirect.com/science?@0332ob=ArticleURL&@0332udi=B6T9G-4CMYMV9-1&@0332user=641886&@0332handle=B-WA-A-W-WA-MsSAYVW-UUA-AAUWVAWCZZ-AUEEEEBBZZ-DBUCCBADC-WA-U&@0332fmt=full&@0332coverDate=11%2F30%2F2004&@0332rdoc=18&@0332orig=browse&@0332srch=%23toc%235114%232004%23999319996%23509198!&@0332cdi=5114&view=c&@0332acct=C000034458&@0332version=1&@0332urlVersion=0&@0332userid=641886&md5=b1d5d2537736a46e9a785551fcd1d99e

Citationsformater

Nissen, L. R., Byrne, D. V., Bertelsen, G., & Skibsted, L. H. (2004). The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Science, 68(3), 485-495. http://www.sciencedirect.com/science?@0332ob=ArticleURL&@0332udi=B6T9G-4CMYMV9-1&@0332user=641886&@0332handle=B-WA-A-W-WA-MsSAYVW-UUA-AAUWVAWCZZ-AUEEEEBBZZ-DBUCCBADC-WA-U&@0332fmt=full&@0332coverDate=11%2F30%2F2004&@0332rdoc=18&@0332orig=browse&@0332srch=%23toc%235114%232004%23999319996%23509198!&@0332cdi=5114&view=c&@0332acct=C000034458&@0332version=1&@0332urlVersion=0&@0332userid=641886&md5=b1d5d2537736a46e9a785551fcd1d99e

Nissen, LR, Byrne, DV, Bertelsen, G & Skibsted, LH 2004, 'The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis', Meat Science, bind 68, nr. 3, s. 485-495. <http://www.sciencedirect.com/science?@0332ob=ArticleURL&@0332udi=B6T9G-4CMYMV9-1&@0332user=641886&@0332handle=B-WA-A-W-WA-MsSAYVW-UUA-AAUWVAWCZZ-AUEEEEBBZZ-DBUCCBADC-WA-U&@0332fmt=full&@0332coverDate=11%2F30%2F2004&@0332rdoc=18&@0332orig=browse&@0332srch=%23toc%235114%232004%23999319996%23509198!&@0332cdi=5114&view=c&@0332acct=C000034458&@0332version=1&@0332urlVersion=0&@0332userid=641886&md5=b1d5d2537736a46e9a785551fcd1d99e>

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title = "The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis",

author = "Nissen, {Lise R{\o}lmer} and Byrne, {Derek Victor} and Grete Bertelsen and Skibsted, {Leif Horsfelt}",

note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'F{\o}devarekemi\', \'F{\o}devarekemi\''",

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T1 - The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis

AU - Nissen, Lise Rølmer

AU - Byrne, Derek Victor

AU - Bertelsen, Grete

AU - Skibsted, Leif Horsfelt

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

PY - 2004

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M3 - Journal article

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JO - Meat Science

JF - Meat Science

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