Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

Jens Kristian Stenbæk Møller; Marianne Jakobsen; Claus J. Weber; Torben Martinussen; Leif Horsfelt Skibsted; Grete Bertelsen

doi:10.1016/S0309-1740(02)00066-9

Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

Jens Kristian Stenbæk Møller, Marianne Jakobsen, Claus J. Weber, Torben Martinussen, Leif Horsfelt Skibsted, Grete Bertelsen

63 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	63
Issue number	2
Pages (from-to)	169-175
Number of pages	6
ISSN	0309-1740
DOIs	https://doi.org/10.1016/S0309-1740(02)00066-9
Publication status	Published - 2003

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10.1016/S0309-1740(02)00066-9

Cite this

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title = "Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design",

author = "M{\o}ller, {Jens Kristian Stenb{\ae}k} and Marianne Jakobsen and Weber, {Claus J.} and Torben Martinussen and Skibsted, {Leif Horsfelt} and Grete Bertelsen",

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doi = "10.1016/S0309-1740(02)00066-9",

language = "English",

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T1 - Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

AU - Møller, Jens Kristian Stenbæk

AU - Jakobsen, Marianne

AU - Weber, Claus J.

AU - Martinussen, Torben

AU - Skibsted, Leif Horsfelt

AU - Bertelsen, Grete

N1 - Kode for bibliotekets beholdning: 'modtaget'

PY - 2003

Y1 - 2003

U2 - 10.1016/S0309-1740(02)00066-9

DO - 10.1016/S0309-1740(02)00066-9

M3 - Journal article

SN - 0309-1740

VL - 63

SP - 169

EP - 175

JO - Meat Science

JF - Meat Science

IS - 2

ER -