Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time

S. B. Wiggers, M. V. Kröger-Ohlsen, L. H. Skibsted

    34 Citationer (Scopus)

    Abstract

    Udgivelsesdato: JUL
    OriginalsprogEngelsk
    TidsskriftEuropean Food Research Technology
    Vol/bind219
    Udgave nummer2
    Sider (fra-til)167-170
    Antal sider4
    StatusUdgivet - 2004

    Citationsformater