Standard
Making complex measurements of meat composition fast : Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud. / Ross, Alastair; Brunius, Carl; Chevallier, Olivier; Dervilly, Gaud; Elliott, Chris; Guitton, Yann; Prenni, Jessica E.; Savolainen, Otto; Hemeryck, Lieselot; Vidkjær, Nanna Hjort; Scollan, Nigel; Stead, Sara L.; Zhang, Renyu; Vanhaecke, Lynn.
In:
Meat Science, Vol. 181, 108333, 2021.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Ross, A, Brunius, C, Chevallier, O, Dervilly, G, Elliott, C, Guitton, Y, Prenni, JE, Savolainen, O, Hemeryck, L
, Vidkjær, NH, Scollan, N, Stead, SL, Zhang, R & Vanhaecke, L 2021, '
Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud',
Meat Science, vol. 181, 108333.
https://doi.org/10.1016/j.meatsci.2020.108333APA
Ross, A., Brunius, C., Chevallier, O., Dervilly, G., Elliott, C., Guitton, Y., Prenni, J. E., Savolainen, O., Hemeryck, L.
, Vidkjær, N. H., Scollan, N., Stead, S. L., Zhang, R., & Vanhaecke, L. (2021).
Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud.
Meat Science,
181, [108333].
https://doi.org/10.1016/j.meatsci.2020.108333Vancouver
Ross A, Brunius C, Chevallier O, Dervilly G, Elliott C, Guitton Y et al.
Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud.
Meat Science. 2021;181. 108333.
https://doi.org/10.1016/j.meatsci.2020.108333Author
Ross, Alastair ; Brunius, Carl ; Chevallier, Olivier ; Dervilly, Gaud ; Elliott, Chris ; Guitton, Yann ; Prenni, Jessica E. ; Savolainen, Otto ; Hemeryck, Lieselot ; Vidkjær, Nanna Hjort ; Scollan, Nigel ; Stead, Sara L. ; Zhang, Renyu ; Vanhaecke, Lynn. / Making complex measurements of meat composition fast : Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud. In: Meat Science. 2021 ; Vol. 181.
Bibtex
@article{85eceef6cfb142799f6b1cf473c4c302,
title = "Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud",
author = "Alastair Ross and Carl Brunius and Olivier Chevallier and Gaud Dervilly and Chris Elliott and Yann Guitton and Prenni, {Jessica E.} and Otto Savolainen and Lieselot Hemeryck and Vidkj{\ae}r, {Nanna Hjort} and Nigel Scollan and Stead, {Sara L.} and Renyu Zhang and Lynn Vanhaecke",
year = "2021",
doi = "10.1016/j.meatsci.2020.108333",
language = "English",
volume = "181",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Making complex measurements of meat composition fast
T2 - Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud
AU - Ross, Alastair
AU - Brunius, Carl
AU - Chevallier, Olivier
AU - Dervilly, Gaud
AU - Elliott, Chris
AU - Guitton, Yann
AU - Prenni, Jessica E.
AU - Savolainen, Otto
AU - Hemeryck, Lieselot
AU - Vidkjær, Nanna Hjort
AU - Scollan, Nigel
AU - Stead, Sara L.
AU - Zhang, Renyu
AU - Vanhaecke, Lynn
PY - 2021
Y1 - 2021
U2 - 10.1016/j.meatsci.2020.108333
DO - 10.1016/j.meatsci.2020.108333
M3 - Journal article
C2 - 33067082
VL - 181
JO - Meat Science
JF - Meat Science
SN - 0309-1740
M1 - 108333
ER -
