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

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 Citations (Scopus)

Abstract

Udgivelsesdato: JUL

Original language	English
Journal	European Food Research Technology
Volume	219
Issue number	2
Pages (from-to)	167-170
Number of pages	4
Publication status	Published - 2004

Access to Document

http://springerlink.metapress.com/app/home/contribution.asp?wasp=1dghuvqurr7cex22ta5x&referrer=parent&backto=issue,10,15;journal,6,94;linkingpublicationresults,1:100491,1

Cite this

Wiggers, S. B., Kröger-Ohlsen, M. V., & Skibsted, L. H. (2004). Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time. European Food Research Technology, 219(2), 167-170. http://springerlink.metapress.com/app/home/contribution.asp?wasp=1dghuvqurr7cex22ta5x&referrer=parent&backto=issue,10,15;journal,6,94;linkingpublicationresults,1:100491,1

Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment : effect of working pressure, packaging atmosphere and storage time. / Wiggers, S. B.; Kröger-Ohlsen, M. V.; Skibsted, L. H.

In: European Food Research Technology, Vol. 219, No. 2, 2004, p. 167-170.

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

Wiggers, SB, Kröger-Ohlsen, MV & Skibsted, LH 2004, 'Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time', European Food Research Technology, vol. 219, no. 2, pp. 167-170. <http://springerlink.metapress.com/app/home/contribution.asp?wasp=1dghuvqurr7cex22ta5x&referrer=parent&backto=issue,10,15;journal,6,94;linkingpublicationresults,1:100491,1>

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