Antioxidant active packaging for chicken meat processed by high pressure treatment

Research output: Contribution to journalJournal articlepeer-review

Standard

Antioxidant active packaging for chicken meat processed by high pressure treatment. / Bolumar Garcia, Jose Tomas; Andersen, Mogens Larsen; Orlien, Vibeke.

In: Food Chemistry, Vol. 129, No. 4, 2011, p. 1406-1412.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Bolumar Garcia, JT, Andersen, ML & Orlien, V 2011, 'Antioxidant active packaging for chicken meat processed by high pressure treatment', Food Chemistry, vol. 129, no. 4, pp. 1406-1412. https://doi.org/10.1016/j.foodchem.2011.05.082

APA

Bolumar Garcia, J. T., Andersen, M. L., & Orlien, V. (2011). Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chemistry, 129(4), 1406-1412. https://doi.org/10.1016/j.foodchem.2011.05.082

Vancouver

Bolumar Garcia JT, Andersen ML, Orlien V. Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chemistry. 2011;129(4):1406-1412. https://doi.org/10.1016/j.foodchem.2011.05.082

Author

Bolumar Garcia, Jose Tomas ; Andersen, Mogens Larsen ; Orlien, Vibeke. / Antioxidant active packaging for chicken meat processed by high pressure treatment. In: Food Chemistry. 2011 ; Vol. 129, No. 4. pp. 1406-1412.

Bibtex

@article{e53075b0a51a46b5a6d503dc379557d5,
title = "Antioxidant active packaging for chicken meat processed by high pressure treatment",
author = "{Bolumar Garcia}, {Jose Tomas} and Andersen, {Mogens Larsen} and Vibeke Orlien",
year = "2011",
doi = "10.1016/j.foodchem.2011.05.082",
language = "Dansk",
volume = "129",
pages = "1406--1412",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Antioxidant active packaging for chicken meat processed by high pressure treatment

AU - Bolumar Garcia, Jose Tomas

AU - Andersen, Mogens Larsen

AU - Orlien, Vibeke

PY - 2011

Y1 - 2011

U2 - 10.1016/j.foodchem.2011.05.082

DO - 10.1016/j.foodchem.2011.05.082

M3 - Tidsskriftartikel

VL - 129

SP - 1406

EP - 1412

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 4

ER -

ID: 35341134