Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins

Daniel Tsegay Berhe; Rene Lametsch; Marchen S. Hviid; Søren Balling Engelsen

Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins

Daniel Tsegay Berhe, Rene Lametsch, Marchen S. Hviid, Søren Balling Engelsen

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Originalsprog	Engelsk
Publikationsdato	2012
Antal sider	1
Status	Udgivet - 2012
Begivenhed	FAIM I: first annual conference on body and carcass evaluation, meat quality, software and traceability - Teagasc Food Research Centre, Dublin, Irland Varighed: 24 sep. 2012 → 26 sep. 2012 Konferencens nummer: 1

Konference

Konference	FAIM I
Nummer	1
Lokation	Teagasc Food Research Centre
Land/Område	Irland
By	Dublin
Periode	24/09/2012 → 26/09/2012

Adgang til dokumentet

SBV17-01-1-17011213420

Citationsformater

@conference{4c8a0d2307a74d37a14889265129469e,

title = "Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins",

author = "Berhe, {Daniel Tsegay} and Rene Lametsch and Hviid, {Marchen S.} and Engelsen, {S{\o}ren Balling}",

year = "2012",

language = "English",

note = "FAIM I : first annual conference on body and carcass evaluation, meat quality, software and traceability ; Conference date: 24-09-2012 Through 26-09-2012",

}