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 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	221
Pages (from-to)	610-615
Number of pages	6
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-005-0013-2
Publication status	Published - 2005

Keywords

Former LIFE faculty
Chicken breast, High-pressure processing, Rosemary

Access to Document

10.1007/s00217-005-0013-2

Cite this

Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment. / Bragagnolo, Neura; Danielsen, Bente Pia ; Skibsted, Leif Horsfelt.

In: European Food Research and Technology, Vol. 221, 2005, p. 610-615.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Bragagnolo, Neura

AU - Danielsen, Bente Pia

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PY - 2005

Y1 - 2005

KW - Former LIFE faculty

KW - Chicken breast, High-pressure processing, Rosemary

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JO - European Food Research and Technology

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