Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism

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

Standard

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.

In: European Food Research and Technology, Vol. 211, 2000, p. 99-104.

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

Harvard

Orlien, PV, Holm Hansen, E & Skibsted, LH 2000, 'Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism', European Food Research and Technology, vol. 211, pp. 99-104. <http://link.springer.de/link/service/journals/00217/papers/0211002/02110099.pdf>

APA

Orlien, P. V., Holm Hansen, E., & Skibsted, L. H. (2000). Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism. European Food Research and Technology, 211, 99-104. http://link.springer.de/link/service/journals/00217/papers/0211002/02110099.pdf

Vancouver

Orlien PV, Holm Hansen E, Skibsted LH. Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism. European Food Research and Technology. 2000;211:99-104.

Author

Orlien, Pia Vibeke ; Holm Hansen, E. ; Skibsted, L. H. / Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism. In: European Food Research and Technology. 2000 ; Vol. 211. pp. 99-104.

Bibtex

@article{d7c07940a1b911ddb6ae000ea68e967b,
title = "Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism",
author = "Orlien, {Pia Vibeke} and {Holm Hansen}, E. and Skibsted, {L. H.}",
year = "2000",
language = "English",
volume = "211",
pages = "99--104",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",

}

RIS

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