Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism

Pia Vibeke Orlien; E. Holm Hansen; L. H. Skibsted

Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism

Pia Vibeke Orlien, E. Holm Hansen, L. H. Skibsted

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

118 Citations (Scopus)

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

Access to Document

http://link.springer.de/link/service/journals/00217/papers/0211002/02110099.pdf

Cite this

@article{d7c07940a1b911ddb6ae000ea68e967b,

title = "Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism",

author = "Orlien, {Pia Vibeke} and {Holm Hansen}, E. and Skibsted, {L. H.}",

year = "2000",

language = "English",

volume = "211",

pages = "99--104",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

}

TY - JOUR

T1 - Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism

AU - Orlien, Pia Vibeke

AU - Holm Hansen, E.

AU - Skibsted, L. H.

PY - 2000

Y1 - 2000

M3 - Journal article

SN - 1438-2377

VL - 211

SP - 99

EP - 104

JO - European Food Research and Technology

JF - European Food Research and Technology

ER -