Lipid oxidation in high-pressure processed chicken breast...

European Food Research and Technology 2004 / 07 Vol. 219; Iss. 2

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

Søren B. Wiggers, Maiken V. Kröger-Ohlsen, Leif H. Skibsted
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Volume:
219
Language:
english
Pages:
4
DOI:
10.1007/s00217-004-0931-4
Date:
July, 2004
File:
PDF, 175 KB
english, 2004
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