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 |
|---|---|
| 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