Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time

✍ Scribed by Søren B. Wiggers; Maiken V. Kröger-Ohlsen; Leif H. Skibsted

• Publisher: Springer
• Year: 2004
• Tongue: English
• Weight: 175 KB
• Volume: 219
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-004-0931-4