Forskning ved Københavns Universitet - Københavns Universitet

Forside

Protein oxidation: an important factor for meat and meat products?

Publikation: Bidrag til tidsskriftTidsskriftartikelFormidling

Standard

Protein oxidation : an important factor for meat and meat products? / Østdal, H.

I: Meat Focus International, 1996, s. 79-80.

Publikation: Bidrag til tidsskriftTidsskriftartikelFormidling

Harvard

Østdal, H 1996, 'Protein oxidation: an important factor for meat and meat products?', Meat Focus International, s. 79-80.

APA

Østdal, H. (1996). Protein oxidation: an important factor for meat and meat products? Meat Focus International, 79-80.

Vancouver

Østdal H. Protein oxidation: an important factor for meat and meat products? Meat Focus International. 1996;79-80.

Author

Østdal, H. / Protein oxidation : an important factor for meat and meat products?. I: Meat Focus International. 1996 ; s. 79-80.

Bibtex

@article{7f529020a1b611ddb6ae000ea68e967b,
title = "Protein oxidation: an important factor for meat and meat products?",
author = "H. {\O}stdal",
note = "Kode for bibliotekets beholdning: 'ikke modtaget'",
year = "1996",
language = "English",
pages = "79--80",
journal = "Meat Focus International",
issn = "0961-2076",
publisher = "CABI Publishing",

}

RIS

TY - JOUR

T1 - Protein oxidation

T2 - an important factor for meat and meat products?

AU - Østdal, H.

N1 - Kode for bibliotekets beholdning: 'ikke modtaget'

PY - 1996

Y1 - 1996

M3 - Journal article

SP - 79

EP - 80

JO - Meat Focus International

JF - Meat Focus International

SN - 0961-2076

ER -

ID: 7705301