Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

M D Aaslyng, C Bejerholm, P Ertbjerg, H C Bertram, H J Andersen

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftFood Quality and Preference
Volym14
Sidor (från-till)277-288
Antal sidor12
ISSN0950-3293
StatusPublicerad - 2003
Externt publiceradJa
MoE-publikationstypA1 Tidskriftsartikel-refererad

Citera det här

Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., & Andersen, H. J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14, 277-288.
Aaslyng, M D ; Bejerholm, C ; Ertbjerg, P ; Bertram, H C ; Andersen, H J . / Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. I: Food Quality and Preference. 2003 ; Vol. 14. s. 277-288.
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title = "Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure",
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journal = "Food Quality and Preference",
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Aaslyng, MD, Bejerholm, C, Ertbjerg, P, Bertram, HC & Andersen, HJ 2003, 'Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure', Food Quality and Preference, vol. 14, s. 277-288.

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. / Aaslyng, M D ; Bejerholm, C ; Ertbjerg, P ; Bertram, H C ; Andersen, H J .

I: Food Quality and Preference, Vol. 14, 2003, s. 277-288.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

AU - Aaslyng, M D

AU - Bejerholm, C

AU - Ertbjerg, P

AU - Bertram, H C

AU - Andersen, H J

PY - 2003

Y1 - 2003

M3 - Article

VL - 14

SP - 277

EP - 288

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -