Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | European Food Research and Technology |
Volume | 223 |
Issue number | 5 |
Pages (from-to) | 669-673 |
Number of pages | 5 |
ISSN | 1438-2377 |
DOIs | |
Publication status | Published - 2006 |
- Former LIFE faculty - Chicken breast and thigh, high-pressure processing
Research areas
ID: 8030181