Difference between revisions of "Phung Vinh T"
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{{Person | {{Person | ||
|lastname=Phung | |||
|firstname=Vinh Thanh | |firstname=Vinh Thanh | ||
| | |institution=Dept. of Chemistry, Biotechnology and Food Science, UMB | ||
Norwegian University of Life Sciences | |||
|address=P.O. Box 5003 | |||
|area code=1432 | |||
|city=As | |||
|country=Norway | |||
}} | }} | ||
{{Labelingperson}} | |||
== Participated at== | |||
::::* [[IOC53|IOC53 Schroecken AT]] | |||
Latest revision as of 16:53, 12 February 2018
| Name | Phung Vinh Thanh, |
|---|---|
| Institution | Dept. of Chemistry, Biotechnology and Food Science, UMB
Norwegian University of Life Sciences |
| Address | P.O. Box 5003, 1432 |
| City | As |
| State/Province | |
| Country | Norway |
| [email protected] | |
| Weblink | |
| O2k-Network Lab | NO As Egelandsdal B |
Labels:
Publications
| Published | Reference | |
|---|---|---|
| Phung 2011 J Food Science | 2011 | Phung VT, Saelid E, Egelandsdal B, Volden J, Slinde E (2011) Oxygen consumption rate of permeabilized cells and isolated mitochondria from pork M. masseter and liver examined fresh and after freeze-thawing at different pH values. J Food Science 76:C929-36. |
