Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment

Neura Bragagnolo; Bente Pia Danielsen; Leif Horsfelt Skibsted

doi:10.1007/s00217-005-0013-2

Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment

Neura Bragagnolo, Bente Pia Danielsen, Leif Horsfelt Skibsted

28 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	221
Sider (fra-til)	610-615
Antal sider	6
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-005-0013-2
Status	Udgivet - 2005

Emneord

Det tidligere LIFE

Adgang til dokumentet

10.1007/s00217-005-0013-2

Citationsformater

@article{23654dd0a1bf11ddb6ae000ea68e967b,

title = "Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment",

keywords = "Former LIFE faculty, Chicken breast, High-pressure processing, Rosemary",

author = "Neura Bragagnolo and Danielsen, {Bente Pia} and Skibsted, {Leif Horsfelt}",

year = "2005",

doi = "10.1007/s00217-005-0013-2",

language = "English",

volume = "221",

pages = "610--615",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

}

TY - JOUR

T1 - Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment

AU - Bragagnolo, Neura

AU - Danielsen, Bente Pia

AU - Skibsted, Leif Horsfelt

PY - 2005

Y1 - 2005

KW - Former LIFE faculty

KW - Chicken breast, High-pressure processing, Rosemary

U2 - 10.1007/s00217-005-0013-2

DO - 10.1007/s00217-005-0013-2

M3 - Journal article

SN - 1438-2377

VL - 221

SP - 610

EP - 615

JO - European Food Research and Technology

JF - European Food Research and Technology

ER -