Standard
Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle. / Bragagnolo, Neura; Danielsen, Bente Pia; Skibsted, Leif Horsfelt.
In:
European Food Research and Technology, Vol. 223, No. 5, 2006, p. 669-673.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Bragagnolo, N
, Danielsen, BP & Skibsted, LH 2006, '
Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle',
European Food Research and Technology, vol. 223, no. 5, pp. 669-673.
https://doi.org/10.1007/s00217-006-0251-y
APA
Bragagnolo, N.
, Danielsen, B. P., & Skibsted, L. H. (2006).
Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle.
European Food Research and Technology,
223(5), 669-673.
https://doi.org/10.1007/s00217-006-0251-y
Vancouver
Bragagnolo N
, Danielsen BP, Skibsted LH.
Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle.
European Food Research and Technology. 2006;223(5):669-673.
https://doi.org/10.1007/s00217-006-0251-y
Author
Bragagnolo, Neura ; Danielsen, Bente Pia ; Skibsted, Leif Horsfelt. / Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle. In: European Food Research and Technology. 2006 ; Vol. 223, No. 5. pp. 669-673.
Bibtex
@article{ff754090a1c011ddb6ae000ea68e967b,
title = "Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle",
keywords = "Former LIFE faculty, Chicken breast and thigh, high-pressure processing",
author = "Neura Bragagnolo and Danielsen, {Bente Pia} and Skibsted, {Leif Horsfelt}",
year = "2006",
doi = "10.1007/s00217-006-0251-y",
language = "English",
volume = "223",
pages = "669--673",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "5",
}
RIS
TY - JOUR
T1 - Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle
AU - Bragagnolo, Neura
AU - Danielsen, Bente Pia
AU - Skibsted, Leif Horsfelt
PY - 2006
Y1 - 2006
KW - Former LIFE faculty
KW - Chicken breast and thigh, high-pressure processing
U2 - 10.1007/s00217-006-0251-y
DO - 10.1007/s00217-006-0251-y
M3 - Journal article
VL - 223
SP - 669
EP - 673
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 5
ER -