Kinetics of the formation of radicals in meat during high pressure processing

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

75 Citations (Scopus)

Access to Document

@article{e2c1ac37e5af40d4bb6f79660737c250,

title = "Kinetics of the formation of radicals in meat during high pressure processing",

author = "{Bolumar Garcia}, {Jose Tomas} and Skibsted, {Leif Horsfelt} and Vibeke Orlien",

year = "2012",

doi = "10.1016/j.foodchem.2012.04.013",

language = "English",

volume = "134",

pages = "2114–2120",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Kinetics of the formation of radicals in meat during high pressure processing

AU - Bolumar Garcia, Jose Tomas

AU - Skibsted, Leif Horsfelt

AU - Orlien, Vibeke

PY - 2012

Y1 - 2012

U2 - 10.1016/j.foodchem.2012.04.013

DO - 10.1016/j.foodchem.2012.04.013

M3 - Journal article

C2 - 23442663

VL - 134

SP - 2114

EP - 2120

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 4

ER -