Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

D. Juncher, C. S. Vestergaard, J. Søltoft-Jensen, C. J. Weber, G. Bertelsen, L. H. Skibsted

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@article{d7952380a1b911ddb6ae000ea68e967b,

title = "Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product",

author = "D. Juncher and Vestergaard, {C. S.} and J. S{\o}ltoft-Jensen and Weber, {C. J.} and G. Bertelsen and Skibsted, {L. H.}",

year = "2000",

language = "English",

volume = "55",

pages = "483--491",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

AU - Juncher, D.

AU - Vestergaard, C. S.

AU - Søltoft-Jensen, J.

AU - Weber, C. J.

AU - Bertelsen, G.

AU - Skibsted, L. H.

PY - 2000

Y1 - 2000

M3 - Journal article

SN - 0309-1740

VL - 55

SP - 483

EP - 491

JO - Meat Science

JF - Meat Science

ER -