A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness

L Kristensen, M Therkildsen, P Ertbjerg

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftJournal of Agricultural and Food Chemistry
Volym51
Sidor (från-till)5895-5899
Antal sidor5
ISSN0021-8561
DOI
StatusPublicerad - 2003
Externt publiceradJa
MoE-publikationstypA1 Tidskriftsartikel-refererad

Citera det här

@article{c749a5e17b9e45d9a512db56feed248b,
title = "A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness",
author = "L Kristensen and M Therkildsen and P Ertbjerg",
year = "2003",
doi = "10.1021/jf034254q",
language = "English",
volume = "51",
pages = "5895--5899",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",

}

A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness. / Kristensen, L ; Therkildsen, M ; Ertbjerg, P .

I: Journal of Agricultural and Food Chemistry, Vol. 51, 2003, s. 5895-5899.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness

AU - Kristensen, L

AU - Therkildsen, M

AU - Ertbjerg, P

PY - 2003

Y1 - 2003

U2 - 10.1021/jf034254q

DO - 10.1021/jf034254q

M3 - Article

VL - 51

SP - 5895

EP - 5899

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

ER -