Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism
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Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism. / Orlien, Pia Vibeke; Holm Hansen, E.; Skibsted, L. H.
I: European Food Research and Technology, Bind 211, 2000, s. 99-104.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism
AU - Orlien, Pia Vibeke
AU - Holm Hansen, E.
AU - Skibsted, L. H.
PY - 2000
Y1 - 2000
M3 - Journal article
VL - 211
SP - 99
EP - 104
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
ER -
ID: 7762712