High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour

A. I. Andrés; J. K. S Møller; C. E. Adamsen; L. Skibsted

High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour

A. I. Andrés, J. K. S Møller, C. E. Adamsen, L. Skibsted

Original language	English
Journal	European Food Research Technology
Volume	219
Pages (from-to)	205-210
Number of pages	6
Publication status	Published - 2004

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Andrés, A. I., Møller, J. K. S., Adamsen, C. E., & Skibsted, L. (2004). High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour. European Food Research Technology, 219, 205-210. http://springerlink.metapress.com/app/home/contribution.asp?wasp=78u40mqvlm4kqwpgdmwk&referrer=parent&backto=issue,1,16;journal,5,94;linkingpublicationresults,1:100491,1

Andrés, AI, Møller, JKS, Adamsen, CE & Skibsted, L 2004, 'High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour', European Food Research Technology, vol. 219, pp. 205-210. <http://springerlink.metapress.com/app/home/contribution.asp?wasp=78u40mqvlm4kqwpgdmwk&referrer=parent&backto=issue,1,16;journal,5,94;linkingpublicationresults,1:100491,1>

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author = "Andr{\'e}s, {A. I.} and M{\o}ller, {J. K. S} and Adamsen, {C. E.} and L. Skibsted",

note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Ciencia y Tecnologia de los Alimentos\', \'Universidad de Extremadura, Spain\', \'F{\o}devarekemi\', \'F{\o}devarekemi\', \'F{\o}devarekemi\''",

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T2 - effect on radical formation, lipid oxidation and colour

AU - Andrés, A. I.

AU - Møller, J. K. S

AU - Adamsen, C. E.

AU - Skibsted, L.

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Ciencia y Tecnologia de los Alimentos\', \'Universidad de Extremadura, Spain\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\''

PY - 2004

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M3 - Journal article

VL - 219

SP - 205

EP - 210

JO - European Food Research Technology

JF - European Food Research Technology

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