Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

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

Standard

Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. / Mariutti, Lilian R.B.; Orlien, Vibeke; Bragagnole, Neura; Skibsted, Leif Horsfelt.

In: European Food Research and Technology, Vol. 227, No. 2, 2008, p. 337-344.

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

Harvard

Mariutti, LRB, Orlien, V, Bragagnole, N & Skibsted, LH 2008, 'Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat', European Food Research and Technology, vol. 227, no. 2, pp. 337-344. https://doi.org/10.1007/s00217-007-0726-5

APA

Mariutti, L. R. B., Orlien, V., Bragagnole, N., & Skibsted, L. H. (2008). Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. European Food Research and Technology, 227(2), 337-344. https://doi.org/10.1007/s00217-007-0726-5

Vancouver

Mariutti LRB, Orlien V, Bragagnole N, Skibsted LH. Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. European Food Research and Technology. 2008;227(2):337-344. https://doi.org/10.1007/s00217-007-0726-5

Author

Mariutti, Lilian R.B. ; Orlien, Vibeke ; Bragagnole, Neura ; Skibsted, Leif Horsfelt. / Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. In: European Food Research and Technology. 2008 ; Vol. 227, No. 2. pp. 337-344.

Bibtex

@article{f31afdf0a1c311ddb6ae000ea68e967b,
title = "Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat",
author = "Mariutti, {Lilian R.B.} and Vibeke Orlien and Neura Bragagnole and Skibsted, {Leif Horsfelt}",
year = "2008",
doi = "10.1007/s00217-007-0726-5",
language = "English",
volume = "227",
pages = "337--344",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "2",

}

RIS

TY - JOUR

T1 - Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

AU - Mariutti, Lilian R.B.

AU - Orlien, Vibeke

AU - Bragagnole, Neura

AU - Skibsted, Leif Horsfelt

PY - 2008

Y1 - 2008

U2 - 10.1007/s00217-007-0726-5

DO - 10.1007/s00217-007-0726-5

M3 - Journal article

VL - 227

SP - 337

EP - 344

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 2

ER -

ID: 8106363