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
| Original language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 211 |
| Pages (from-to) | 99-104 |
| Number of pages | 6 |
| ISSN | 1438-2377 |
| Publication status | Published - 2000 |
ID: 7762712