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*1001 $aBöcker, Ulrike$0(NO-TrBIB)8014815$4aut$_85997500
*24510$aFourier-transform infrared microspectroscopy of muscle food-process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties$cUlrike Böcker
*24631$aFourier-transform infrarød mikrospektroskopi og sekundærstrukturer i muskelproteiner$beffekt av salt- og varmebehandling og betydning for funktionelle [sic] egenskaper
*260  $aÅs$bNorwegian University of Life Sciences, Department of Chemistry, Biotechnology, and Food Science$c[2008]
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*4901 $aPhilosophiae Doctor (PhD) Thesis$v2007:34
*500  $aDelvis opptrykk av artikler
*500  $aSammendrag på engelsk og norsk
*502  $aAvhandling (Ph.D.) - Universitetet for miljø- og biovitenskap, Ås, 2008
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