dc.contributor.author | Storrustløkken, Linda | |
dc.contributor.author | Devle, Hanne Marie | |
dc.contributor.author | Haseth, Torunn T. | |
dc.contributor.author | Egelandsdal, Bjørg | |
dc.contributor.author | Næss-Andresen, Carl Fredrik | |
dc.contributor.author | Hollung, Kristin | |
dc.contributor.author | Berg, Per | |
dc.contributor.author | Ekeberg, Dag | |
dc.contributor.author | Alvseike, Ole | |
dc.date.accessioned | 2021-09-27T07:48:49Z | |
dc.date.available | 2021-09-27T07:48:49Z | |
dc.date.created | 2014-10-22T20:36:53Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | International journal of food science & technology. 2015, 50 (2), 522-531. | |
dc.identifier.issn | 0950-5423 | |
dc.identifier.uri | https://hdl.handle.net/11250/2783604 | |
dc.language.iso | eng | |
dc.title | Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 522-531 | |
dc.source.volume | 50 | |
dc.source.journal | International journal of food science & technology | |
dc.source.issue | 2 | |
dc.identifier.doi | 10.1111/ijfs.12699 | |
dc.identifier.cristin | 1166240 | |
dc.relation.project | Nofima AS: 201307 | |
dc.relation.project | Norges forskningsråd: 224820 | |
cristin.unitcode | 192,15,0,0 | |
cristin.unitcode | 192,12,0,0 | |
cristin.unitname | Realfag og teknologi | |
cristin.unitname | Kjemi, bioteknologi og matvitenskap | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 1 | |