In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products.

J.H. Houben; C.V.M. Gerris

In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products.

J.H. Houben, C.V.M. Gerris

extern

Research output: Contribution to journal › Article › Academic › peer-review

Original language	Undefined/Unknown
Pages (from-to)	384-389
Number of pages	6
Journal	European Food Research and Technology
Volume	215
Publication status	Published - 2002

Cite this

@article{87123a1d323b422397482e427c3553c3,

title = "In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products.",

author = "J.H. Houben and C.V.M. Gerris",

year = "2002",

language = "Undefined/Unknown",

volume = "215",

pages = "384--389",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer Science and Business Media Deutschland GmbH",

}

TY - JOUR

T1 - In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products.

AU - Houben, J.H.

AU - Gerris, C.V.M.

PY - 2002

Y1 - 2002

M3 - Article

SN - 1438-2377

VL - 215

SP - 384

EP - 389

JO - European Food Research and Technology

JF - European Food Research and Technology

ER -