Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle

✍ Scribed by Neura Bragagnolo; Bente Danielsen; Leif H. Skibsted

• Publisher: Springer
• Year: 2006
• Tongue: English
• Weight: 221 KB
• Volume: 223
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-006-0251-y