Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle

13 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	223
Issue number	5
Pages (from-to)	669-673
Number of pages	5
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-006-0251-y
Publication status	Published - 2006

Keywords

@article{ff754090a1c011ddb6ae000ea68e967b,

title = "Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle",

keywords = "Former LIFE faculty, Chicken breast and thigh, high-pressure processing",

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

year = "2006",

doi = "10.1007/s00217-006-0251-y",

language = "English",

volume = "223",

pages = "669--673",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

number = "5",

}

TY - JOUR

T1 - Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle

AU - Bragagnolo, Neura

AU - Danielsen, Bente Pia

AU - Skibsted, Leif Horsfelt

PY - 2006

Y1 - 2006

KW - Former LIFE faculty

KW - Chicken breast and thigh, high-pressure processing

U2 - 10.1007/s00217-006-0251-y

DO - 10.1007/s00217-006-0251-y

M3 - Journal article

SN - 1438-2377

VL - 223

SP - 669

EP - 673

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 5

ER -