End-point temperature and cooking loss of neck loin prepared in institutional catering

I. Clausen, Anne Dahl Lassen, B. E. Mikkelsen

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

Original language	English
Title of host publication	Congress Proceedings 43rd International Congress of Meat Science and Technology
Publication date	1997
Pages	550-551
Publication status	Published - 1997
Event	43rd International Congress of Meat Science and Technology - Auckland, New Zealand Duration: 27 Jul 1997 → 1 Aug 1997 Conference number: 43

Conference	43rd International Congress of Meat Science and Technology
Number	43
Country	New Zealand
City	Auckland
Period	27/07/1997 → 01/08/1997

Cite this

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title = "End-point temperature and cooking loss of neck loin prepared in institutional catering",

author = "I. Clausen and Lassen, {Anne Dahl} and Mikkelsen, {B. E.}",

year = "1997",

language = "English",

pages = "550--551",

booktitle = "Congress Proceedings 43rd International Congress of Meat Science and Technology",

note = "43rd International Congress of Meat Science and Technology ; Conference date: 27-07-1997 Through 01-08-1997",

}

TY - ABST

T1 - End-point temperature and cooking loss of neck loin prepared in institutional catering

AU - Clausen, I.

AU - Lassen, Anne Dahl

AU - Mikkelsen, B. E.

N1 - Conference code: 43

PY - 1997

Y1 - 1997

M3 - Conference abstract in proceedings

SP - 550

EP - 551

BT - Congress Proceedings 43rd International Congress of Meat Science and Technology

T2 - 43rd International Congress of Meat Science and Technology

Y2 - 27 July 1997 through 1 August 1997

ER -