Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | European Food Research and Technology |
Vol/bind | 211 |
Sider (fra-til) | 99-104 |
Antal sider | 6 |
ISSN | 1438-2377 |
Status | Udgivet - 2000 |
ID: 7762712