Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | European Food Research and Technology |
Volume | 221 |
Pages (from-to) | 610-615 |
Number of pages | 6 |
ISSN | 1438-2377 |
DOIs | |
Publication status | Published - 2005 |
- Former LIFE faculty - Chicken breast, High-pressure processing, Rosemary
Research areas
ID: 7972599