NMR relaxometry and differential scanning calorimetry during meat cooking

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Standard

NMR relaxometry and differential scanning calorimetry during meat cooking. / Bertram, Hanne Christine; Wu, Zhiyun; van den Berg, Frans W.J.; Andersen, Henrik J.

I: Meat Science, Bind 74, Nr. 4, 2006, s. 684-689.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Bertram, HC, Wu, Z, van den Berg, FWJ & Andersen, HJ 2006, 'NMR relaxometry and differential scanning calorimetry during meat cooking', Meat Science, bind 74, nr. 4, s. 684-689. https://doi.org/10.1016/j.meatsci.2006.05.020

APA

Bertram, H. C., Wu, Z., van den Berg, F. W. J., & Andersen, H. J. (2006). NMR relaxometry and differential scanning calorimetry during meat cooking. Meat Science, 74(4), 684-689. https://doi.org/10.1016/j.meatsci.2006.05.020

Vancouver

Bertram HC, Wu Z, van den Berg FWJ, Andersen HJ. NMR relaxometry and differential scanning calorimetry during meat cooking. Meat Science. 2006;74(4):684-689. https://doi.org/10.1016/j.meatsci.2006.05.020

Author

Bertram, Hanne Christine ; Wu, Zhiyun ; van den Berg, Frans W.J. ; Andersen, Henrik J. / NMR relaxometry and differential scanning calorimetry during meat cooking. I: Meat Science. 2006 ; Bind 74, Nr. 4. s. 684-689.

Bibtex

@article{11109650a1c211ddb6ae000ea68e967b,
title = "NMR relaxometry and differential scanning calorimetry during meat cooking",
keywords = "Former LIFE faculty, water distribution, heating, pork, T2 relaxation, DSC, thermal denaturation",
author = "Bertram, {Hanne Christine} and Zhiyun Wu and {van den Berg}, {Frans W.J.} and Andersen, {Henrik J.}",
year = "2006",
doi = "10.1016/j.meatsci.2006.05.020",
language = "English",
volume = "74",
pages = "684--689",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - NMR relaxometry and differential scanning calorimetry during meat cooking

AU - Bertram, Hanne Christine

AU - Wu, Zhiyun

AU - van den Berg, Frans W.J.

AU - Andersen, Henrik J.

PY - 2006

Y1 - 2006

KW - Former LIFE faculty

KW - water distribution, heating, pork, T2 relaxation, DSC, thermal denaturation

U2 - 10.1016/j.meatsci.2006.05.020

DO - 10.1016/j.meatsci.2006.05.020

M3 - Journal article

C2 - 22063224

VL - 74

SP - 684

EP - 689

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -

ID: 8061308